Begin by beating 8 oz of softened cream cheese in a mixing bowl until smooth. Gradually add two packages (3.4 oz each) of vanilla instant pudding mix, followed by 2.5 cups of cold milk. Continue to mix until the pudding is thick and creamy, which should take about 2-3 minutes. Ensure there are no lumps for a perfect texture in your No Bake Summer Berry Icebox Cake.

Gently fold 12 oz of Cool Whip or homemade whipped cream into the pudding mixture. Use a spatula to carefully combine until it’s fully integrated, creating a light and airy texture. Set aside about half a cup of the whipped cream for later use, keeping it in the refrigerator for a fluffy topping to elevate your dessert.

Spread a thin, even layer of Cool Whip on the bottom of a 9x13-inch pan to prevent sticking. Place five graham crackers side by side on top of the Cool Whip, adjusting if necessary to fit.

Spoon a generous layer of the creamy pudding mixture over the graham crackers, smoothing it out with a spatula. Top with a mix of freshly sliced strawberries (3 cups) and blueberries (1.5 cups), distributing the fruit evenly.

Continue building your cake by repeating the layering process: add another layer of graham crackers, followed by the pudding mixture and fruit. Keep repeating this until you’ve used up all the graham crackers and pudding, ensuring that the topmost layer is a beautiful arrangement of berries.

Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.

Just before serving, melt 2 oz of white chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Drizzle the melted chocolate over the top of your chilled No Bake Summer Berry Icebox Cake.