1-First Step: Prep your ingredients and tools. Take the 8 ounces of cream cheese out of the fridge to soften. Rinse and slice 3 cups fresh strawberries and measure 1 1/2 cups fresh blueberries. Open the two 3.4-ounce boxes of vanilla instant pudding and measure 2 1/2 cups cold milk. Set out a 9×13-inch pan and have a mixer or food processor ready.

2-Second Step: Make the pudding-cream cheese base. In a large mixing bowl, beat the softened cream cheese with the two dry pudding mixes using a hand mixer until they’re blended and smooth. Gradually beat in the 2 1/2 cups cold milk; beat on low until combined, then on medium for about 1-2 minutes so the pudding begins to thicken.

3-Third Step: Fold in the whipped topping. Gently stir in 12 ounces of whipped topping or homemade whipped cream, keeping 1/2 cup reserved. Use a rubber spatula and fold so you keep the mixture light and airy. Avoid overmixing after adding whipped topping or it will deflate.

4-Fourth Step: Coat the pan. Spread a thin layer of the reserved 1/2 cup whipped topping on the bottom of a 9×13-inch pan to help the first graham cracker layer stick and prevent sliding. This little step makes assembly neater and keeps the bottom from getting too soggy in the center.

5-Fifth Step: Start assembling the layers. Place 5 graham crackers across the center of the pan, then add 2 more broken to fit around the edges, until one layer covers the pan width. Press gently to form an even base.

6-Sixth Step: Add pudding and berries. Spread a layer of the pudding mixture evenly over the graham crackers. Sprinkle about half the blueberries and a portion of the sliced strawberries across the pudding. The fruit adds moisture and sweetness that the crackers will soak up and turn cakey.

7-Seventh Step: Repeat the layers. Add another graham cracker layer, spread more pudding mixture, and top with the remaining berries. Finish with a third graham cracker layer and the final portion of pudding and berries so you have three full layers of crackers, pudding, and fruit in total.

8-Eighth Step: Chill. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours but preferably overnight. During this time the graham crackers soak up moisture from the pudding and fruit and soften into cake-like layers. If you’re short on time, chill at least 4 hours; longer chilling improves texture.

9-Ninth Step: Melt white chocolate chips and finish. Right before serving, melt the 2 ounces white chocolate chips following package directions and drizzle over the top. This warm white chocolate will create a pretty, slightly glossy finish that contrasts the berries.

10-Final Step: Slice and serve. Using a sharp knife, slice into squares. If the cake was chilled well, you’ll get clean slices. Serve chilled and keep leftovers refrigerated. If you plan to transport it to a picnic, keep it in a cooler so it stays firm.