Instructions

Before you start: This cake has 3 layers of graham crackers- 7 for each layer ( 6 whole and 1 broken into smaller pieces to create even layer). There are 3 layers of vanilla filling (about 3 cups per layer), and 2 layers of sliced strawberries and whole blueberries. For the top layer of berries (decoration), use strawberries sliced in half, and whole bluberries.

1. Beat chilled heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, then set aside.
2. In a large mixing bowl, beat the cream cheese until smooth.
3. Add vanilla instant pudding and about half of the milk, and continue mixing while slowly pouring in the remaining milk. Mix until fully combined.
4. Add whipped cream and mix until smooth.
5. Spread a thin layer of filling in the bottom of a 13 x 9-inch casserole dish (about 1/2 cup of filling, just to stick the bottom layer of graham crackers).
6. Arrange a layer of crackers. Break them apart to fit as needed.
7. Spread 1/3 of the filling ( about 2.5-3 cups)
8. Arrange sliced strawberries and scatter about 1 cup of blueberries in the gaps.
9. Repeat the process: arrange single layers of crackers, spread 1/3 of the filling, cover with sliced strawberries, and whole blueberries.
10. Arrange the final, third layer of graham crackers, and spread the remaining third of the filling.
11. Decorate with strawberries sliced in half and whole blueberries.
12. Melt white chocolate chips and drizzle over the top.
13. Place in the fridge for at least 6 hours before serving, and preferably overnight for the best results.
14. Store in the fridge for 3-4 days.