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Red White & Blue Mixed Berry Yum Yum

A luscious layered dessert featuring cream cheese and whipped topping, nestled between graham cracker crumbs and topped with fresh strawberries and blueberries—perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cream Cheese Mixture
  • 1 package cream cheese (8 oz), softened Make sure it is at room temperature for easier mixing.
  • 1 cup powdered sugar Can be substituted with alternative sweeteners.
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping Use coconut whipped cream for a vegan option.
Fruits
  • 1 cup strawberries, sliced Use fresh strawberries for best flavor.
  • 1 cup blueberries Can substitute with raspberries or blackberries.
Base and Topping
  • 1 package graham cracker crumbs (about 9 full sheets) For gluten-free version, use gluten-free cookie crumbs.
  • 1/2 cup butter, melted Lightly toasting crumbs before mixing can prevent sogginess.

Method
 

Prepare the Cream Cheese Mixture
  1. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, about 3-4 minutes.
Incorporate the Whipped Topping
  1. Gently fold in the whipped topping until fully combined with the cream cheese mixture.
Assemble the Dessert Layers
  1. In a 9x13 inch dish, layer half of the graham cracker crumbs evenly across the bottom.
  2. Spread a layer of the cream cheese mixture on top, using a spatula for even distribution.
Add the Strawberries
  1. Layer the sliced strawberries over the cream cheese mixture, pressing them down lightly.
  2. Add another layer of the cream cheese mixture on top of the strawberries.
Final Topping
  1. Sprinkle the remaining graham cracker crumbs on top, followed by a generous layer of blueberries.
  2. Smooth out the remaining cream cheese mixture over all the layers.
Chill
  1. Cover the dish with plastic wrap or foil and chill in the fridge for at least 4 hours, or overnight if possible.

Notes

Best served chilled. Garnish with mint or extra berries for presentation. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.