In a large mixing bowl, beat together 8 ounces of softened cream cheese with 1 box of vanilla instant pudding mix until smooth and creamy, about 2–3 minutes. Gradually mix in 2 cups of cold milk, scraping down the sides as needed.

Gently fold in 2 cups of Cool Whip, reserving ½ cup for later, until the mixture is well combined and fluffy.

Spread a thin layer of the reserved Cool Whip across the bottom of a 9x13 inch baking pan. Lay down a single layer of graham crackers over the Cool Whip.

Top the crackers with half of the cream mixture and evenly spread it out, followed by half of the sliced strawberries and blueberries.

Repeat these layers, finishing with a layer of berries on top.

Cover the assembled Summer Berry Icebox Cake with plastic wrap or aluminum foil, then refrigerate it for at least 4 hours, preferably overnight.

Before serving, melt ½ cup of white chocolate chips in a microwave-safe bowl by heating in 20-second intervals, stirring until smooth.

Drizzle the melted chocolate over the top of the cake for an elegant finish. Cut into squares and serve chilled.