Red, White and Blue Icebox Cake

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2-1/2 cups cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 22-1/2 graham crackers
• 3 cups sliced fresh strawberries Safeway 1 lb For $3.99 thru 02/09
• 1-1/2 cups fresh blueberries Whole Foods 3 For $10.00 thru 02/09
• 2 oz. BAKER'S White Chocolate

1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
2. Gradually beat in milk.
3. Gently stir in COOL WHIP.
4. Break whole graham crackers crosswise in half.
5. Arrange 15 graham squares in single layer on bottom of 13x9-inch pan; cover with layers of 1/3 each of the pudding mixture, strawberries and blueberries.
6. Repeat all layers twice.
7. Refrigerate 4 hours.
8. When ready to serve, melt chocolate as directed on package; drizzle over dessert.

philadelphia cream cheese, cold milk, crackers, fresh strawberries, fresh blueberries, s white chocolate

Taken from www.kraftrecipes.com/recipes/red-white-blue-icebox-cake-180316.aspx (may not work)