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In a mixing bowl, combine the sweetened condensed milk and ice-cold water. Use a hand mixer on low speed to blend for 1–2 minutes until fully combined.
Add the instant pudding mix and continue mixing on low to medium speed for about 2 minutes, until smooth and fully incorporated. Make sure there are no chunks of pudding mix remaining.
Cover the bowl tightly with plastic wrap and refrigerate for 3–4 hours. Chill for at least 3 hours to ensure the mixture sets properly. The pudding is ready when it is firm, not runny, and has a jello-like consistency when scooped.
In a large bowl, combine the heavy whipping cream and a pinch of Himalayan salt. Using a hand or stand mixer on high speed, whip until stiff peaks form and the cream is thick and no longer runny.
Gently fold the chilled pudding into the whipped cream in two batches, folding carefully between each addition until fully incorporated and smooth.
Use a 9×13-inch square or oval dish. Begin with a layer of Nilla Wafers, followed by a layer of diced strawberries, then a layer of the vanilla cream mixture. Repeat this layering process three times, or until all ingredients are used.
For the final layer, sprinkle graham cracker crumbs mixed with crushed freeze-dried strawberries over the top.
Cover and refrigerate for a minimum of 7 hours before serving. Serve chilled.