Mixed Berry Icebox Cake

How did we forget about this simple and fast dessert? This recipe has been around for many years...a favorite of our Mother's and Grandmothers. It became our favorite through the Summer months.  It's no bake, cool, and delicious.  Instead of graham crackers (which we can't get in Mexico) we use Maria Cookies.  These are easily found in the cookie section of any grocery in the U.S. We used the fresh berries from the garden which made it extra special.  This is perfect to take to a family dinner of any kind!  The pan will be scraped clean!
8 ounces cream cheese, softened
2 (3.4-ounces) boxes instant vanilla pudding
2 1/2 cups whole milk
2 t. Casa Bella Vida Vanilla
2 c. Whipped Cream or Cool Whip
1 packet Maria Cookies or Graham Crackers
2-3 cups sliced strawberries,
1-2 (10-ounce) container raspberries
2-3 cups blueberries
In a large mixing bowl, using a handheld electric mixer, beat together cream cheese and instant pudding until combined. Slowly mix in the milk and vanilla. Beat on medium speed for 2 minutes. Fold in the whipped cream or Cool Whip. Spread a spoonful of pudding mixture on the bottom of a
9 X 13-inch dish in a thin layer.
Over the thin layer of pudding mix, line the pan with a single layer of graham crackers, or cookies, cutting or breaking them as need be, to cover completely. Spread 1/3 the pudding mixture over the layer of graham crackers, then add 1/3 strawberries, raspberries, and blueberries
Place another layer of graham crackers, cutting them to fit. Spread 1/3 pudding mixture over top and add another 1/3 of the berries in a layer.
Top with the final layer of graham crackers. Spread the reserved pudding mixture over top and even out.
Cover and refrigerate a minimum of 4 hours to (better) overnight. Garnish with whipped cream, berries and mint.