You should start by spraying 9 x 13-inch pan with non-stick spray and set it aside. Then, combine graham cracker crumbs, melted butter and sugar, in a large dish. ½ of the mixture should be pressed at the bottom of 9 x 13 inch pan, while the rest is saved for the top of the cake.

Next, place the strawberries in a blender and puree until smooth, pour in a dish and set aside. Repeat the same procedure with blueberries - place them in a blender, puree until smooth and then pour in a separate dish and set aside.

Meanwhile, start beating heavy whipping cream until soft peaks form. You need to beat cream cheese and powdered sugar in a separate dish, until it becomes smooth. Add condensed milk and vanilla, beat until combined. Fold in whipped cream. The mixture is divided in three separate dishes and strawberries come in the first one, the second one remains as it is, while blueberries come in the third one. Make sure to stir the mixture, after adding the fruit, because it should be well combined.

Then, pour the first-strawberry mixture over the graham cracker crust, spread evenly and keep in the freezer for at least an hour or until it gets solid.  At the same time, the other two mixtures have to be refrigerated.

After an hour, take the pan with the second mixture out of the fridge and spread evenly over the strawberry layer, gently. The cake should
be put back in the freezer, again and after an hour, repeat the same procedure with the third mixture.

When the third layer is done, sprinkle the cake with the rest of the graham cracker crumbs and, again, leave it in the freezer, this time - overnight