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1
Preheat the oven to 350 degrees F.
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2
For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs.
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3
Heat the butter in a saucepan or microwave until half-melted.
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4
Work the butter into the crumbs with your fingertips until the crumbs look like wet sand.
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5
Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan.
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6
Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
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7
Make the pudding according to the package directions.
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8
Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
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9
Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer.
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10
Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
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11
Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water.
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12
Drain then spread out on paper towel to dry.
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13
You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it.
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14
Cover the tart lightly with plastic wrap and refrigerate.
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15
You can make the tart up to 4 hours in advance.
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16
Serve cold.
