In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the two packages of vanilla instant pudding, then pour in 2 ½ cups of cold milk while mixing to create a creamy consistency. Make sure there are no lumps before gently folding in 12 ounces of Cool Whip, reserving some for topping later.

In a 9x13 inch baking dish, spread a thin layer of the reserved Cool Whip to create a base. Next, place a layer of graham crackers over the cream, ensuring they cover the entire bottom of the dish. Spoon half of the cream cheese filling over the crackers, followed by a generous layer of fresh sliced strawberries and blueberries. Repeat these layers until all ingredients are used, finishing with a layer of berries on top.

Cover the layered cake tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.

Before serving, melt 2 ounces of white chocolate in the microwave at 15-second intervals until smooth. Drizzle the melted chocolate over the top layer of berries, slice the cake into squares, and serve chilled.