19 oz graham crackers
8 oz cream cheese, softened
2 3.4-oz pkgs vanilla instant pudding
2½ C cold milk
12 oz Cool Whip (or homemade whipped cream)
3 C fresh strawberries, sliced
1½ C fresh blueberries
2 oz white chocolate chips
Beat cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk.
Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup. Spread a thin layer of Cool Whip in a 9-by-13-inch pan just to coat the bottom.
Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges. Spread a layer of pudding mixture over graham crackers and top with a layer of blueberries and sliced strawberries.
Place graham crackers on top of berries, then pudding mixture, then layer of berries again. Repeat the graham-pudding-berries layers one more time for a total of 3 layers.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
Use a spoon to drizzle it over the tops of the berries or put it into a small zip-top bag and snip off the corner for an easy “piping bag.” Makes 12 to 16 servings.
Recipe and photo courtesy of cakescottage.com.