In a large mixing bowl, beat the softened cream cheese and vanilla instant pudding together until well blended, about 2-3 minutes. Gradually pour in 2 cups of cold milk, mixing until smooth and creamy.

Gently fold 2 cups of Cool Whip into the cream cheese and pudding mixture until fully combined.

Spread a thin layer of the reserved Cool Whip across the bottom of a 9x13 inch pan.

Lay 5 graham crackers horizontally in a single layer over the Cool Whip.

Spoon a generous layer of the creamy pudding filling over the graham crackers, then sprinkle a mix of fresh strawberries and blueberries on top.

Repeat the layering process until you reach the top of the pan, finishing with a layer of pudding.

Spread the reserved Cool Whip evenly over the final layer of pudding.

Cover the pan with plastic wrap and refrigerate for at least 4 hours.

Before serving, melt ½ cup of white chocolate chips in the microwave and drizzle over the top.

Slice into squares, serve chilled, and enjoy!