Mixed Berry Icebox Cake (Print Version)

# Ingredients:

01 - 2 (3.4 oz) packages cheesecake flavored pudding
02 - 4 1/2 cups (1080 ml) milk, divided
03 - 2 (15.25 oz) boxes Golden Oreos
04 - 1 lb package strawberries, washed and sliced
05 - 1 pint blueberries, plus more for decorating
06 - 12 oz Cool Whip, or 1 1/2 recipes of Homemade Whipped Cream

# Instructions:

01 - Make both cheesecake flavored puddings according to directions on package, using 4 cups of the milk (2 cups of milk per package of pudding). Set aside.
02 - Put remaining 1/2 cup milk into a small bowl. Dip Oreos in milk quickly and then place into the bottom of a 9×13 pan, making a single layer.
03 - Spread half of the cheesecake pudding on top of the Oreos. Add a single layer of strawberry slices on top of the cheesecake pudding, reserving some for decorating on top later.
04 - Spread half of the whipped cream/Cool Whip on top of the strawberries.
05 - Dip remaining Oreos in milk quickly and place on top of the whipped cream/Cool Whip, in a single layer.
06 - Top Oreos with remaining cheesecake pudding. Add a layer of blueberries, reserving some for decorating on top later.
07 - Top with remaining whipped cream/Cool Whip. Decorate with the remaining strawberry slices and blueberries.
08 - Refrigerate for about 2-3 hours, then serve. The icebox cake doesn’t really need to firm up, but the Oreos need a little time to soften so they are easy to slice.

# Notes:

01 - Makes 16-20 slices.
02 - To Store: Keep in an airtight container in the fridge for up to 2-3 days. The fruit in the icebox cake will begin to release their juices over time, so the sooner you serve and eat it, the better.