Patriotic Berry Parfait

• 16 oz Cream Cheese, softened
• 2 1/2 cup Cold Milk
• 2 box (3.4oz) Vanilla instant pudding mix
• 8 oz Frozen Whipped Topping, thawed in refrigerator (makes 3 cups)
• 8 oz Strawberries
• 2 pints Blueberries
• 12 oz Raspberries
• 1 box (11oz.) Mini Vanilla wafer cookies

1. Rinse and air dry fruit.
2. Remove any blueberry stems.
3. Cut leafy tops off strawberries.
4. Half strawberries and slice thickly.
5. In a large mixing bowl, beat cream cheese with an electric mixer until creamy.
6. Add 1/2 cup of the milk and beat on low until creamy and lumps are gone.
7. Add remaining milk (2 cups) and beat until well blended.
8. Add dry pudding mix and beat until well mixed (approximately 2 mins).
9. Whisk in 2 cups of whipped topping, until well blended.
10. Set aside remaining 1 cup of whipped topping.
11. Cover bottom of deep glass dish (size: 9"x7"x2.5" or 11 cups) with a single layer of strawberries.
12. Spread 1/4 of the cream cheese mixture on top of the strawberries.
13. Add a layer of blueberries.
14. Then spread another 1/4 of the cream cheese mixture on top.
15. Add a layer of raspberries.
16. Then spread another 1/4 of the cream cheese mixture on top.
17. Add a layer of blueberries.
18. Then spread the remaining 1/4 of the cream cheese mixture on top.
19. Cover with the remaining 1 cup of whipped topping.
20. Arrange remaining blueberries, in upper left corner in a chevron pattern.
21. Cut raspberries in half and arrange in a horizontal stripe allowing the white of the whipped topping to also create a stripe below.
22. Alternate the red stripes with strawberry slices.
23. Chill for at least 2 hours.
24. Serve with vanilla wafer cookies.

cream cheese, milk, strawberries, blueberries, raspberries, vanilla wafer cookies

Taken from cookpad.com/us/recipes/341776-patriotic-berry-parfait (may not work)