Beat in the milk.

Stir in the Cool Whip, saving 1/2 cup.

Spread a thin layer of the reserved Cool Whip on the bottom of a 9 x 13 baking dish.

Layer 5 graham crackers across the pan, then break up 2 more to finish fitting them around the edges.

Spread a layer of the pudding mixture over top of the graham crackers and top with a layer of blueberries and sliced strawberries. Repeat these layers 2 more times ending by arranging the berries to look nice on top of the cake.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.

When ready to serve, melt the white chocolate in a bowl in the microwave in 20 second intervals, stirring after each heating, until melted.

Drizzle over top of cake and serve.