1. Add cream cheese and both packets of instant vanilla pudding to the bowl of your stand mixer. Beat on medium speed until combined. Slowly add in the milk until combined.

2. Add all but ½ cup of the cool whip to the mixer, mixing until just combined.

3. Use the remaining ½ cup of the cool whip to spread in an even layer on the bottom of a 9x13 baking dish.

4. Arrange graham crackers over the cool whip, breaking the crackers as needed to fit the shape of the baking dish.

5. Top with a generous layer of the pudding mixture, followed by the strawberries and blueberries.

6. Repeat with 2 more layers until the top of the baking dish is reached. Cover and refrigerate for at least 4 hours but up to overnight.

7. Slice cake into squares and serve immediately.