Prepare the Pudding Base:

In a large mixing bowl, whisk together the instant pudding mix and milk until thickened. Let it sit for 2-3 minutes to set.

Fold in the Whipped Topping:

Gently fold the whipped topping into the prepared pudding until fully combined.

Add the Strawberries and Marshmallows:

Fold in the sliced strawberries and mini marshmallows until evenly distributed.

Add the Cake:

Gently fold the cubed angel food cake into the mixture, being careful not to break up the cake too much.

Chill and Garnish:

Refrigerate the salad for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with crushed graham crackers, if desired.