Slice the strawberries and sprinkle with 2 teaspoons of white sugar. Set aside in the refrigerator until ready to use.
In a large bowl, whisk the pudding mix and milk until smooth. Refrigerate for 15 minutes, until the pudding begins to set.
In a food processor, pulse the graham crackers until crumbled. Add 1/3 cup white sugar and pulse once more. With the food processor on low speed, slowly pour in the melted butter. Scrape down the sides with a spatula, and set graham cracker crust mixture aside.
Once the pudding has begun to set, fold in the whipped topping with a spatula. Gently stir until combined.
Gather 8 mason jars. Divide 2/3 of the graham cracker crust mixture among the 8 jars. Then add the pudding mixture. Top with remaining crust mixture, followed by the strawberries.
Refrigerate for 30 at least minutes before serving.