In a medium mixing bowl, beat 2 cups of heavy cream on high speed until stiff peaks form, about 3-5 minutes.

In a large bowl, combine 8 ounces of softened cream cheese and one package of INSTANT vanilla pudding mix. Gradually pour in 2 cups of milk, mixing until smooth. Gently fold in the whipped cream.

Spread a thin layer of the cream filling on the bottom of a 9x13-inch baking dish. Place a single layer of graham crackers over the cream, then spoon a third of the remaining cream filling over the crackers and sprinkle half of the blueberries on top.

Add another layer of graham crackers on top of the blueberries, dollop half of the remaining cream filling, then top with half of the sliced strawberries. Add a final layer of graham crackers followed by the rest of the cream filling.

Smooth out the top layer of cream filling and decorate with the remaining blueberries and strawberries. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.