Melt the white chocolate. You can do this in the microwave by setting it to cook on HIGH for 1 minute, UNCOVERED, stirring after each 10 second interval, till melted and smooth. Don't overheat; white chocolate burns easily! Alternatively, and this is the safer, though slower method, I prefer to melt the chocolate slowly by using a double boiler. If you don’t have one, simply boil water in a saucepan, then rest another saucepan or metal mixing bowl on top of the boiling water. Stir chocolate in resting pan/bowl until melted. Dip the strawberry halves in chocolate, and place them on parchment paper; toss them in the refrigerator until the chocolate is set. Spread the remaining white chocolate over the bottom of the cooled, baked crust. Use a very thin layer of the chocolate because when it hardens, the chocolate layer can be difficult to cut through.

Layer the sliced strawberries over the chocolate. In a 2 qt. batter bowl, beat the cream cheese with a mixer till smooth. Gradually beat in milk till well blended. Add pudding mix and continue to beat until the mixture has thickened and you have a smooth, rich custardy filling. Spread this mixture over the sliced strawberries.