1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
3 to 4 tbsp. bottled lemon juice
1 tsp. vanilla extract
2 c. (1 pt.) whipping cream, whipped
16 gingersnap cookies
2 bananas, sliced and dipped in bottled lemon juice and drained
2 c. (1 pt.) fresh raspberries
1 c. fresh blueberries, rinsed and drained

In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in bottled lemon juice and vanilla. Fold in whipped cream. Spoon 1 cup cheese mixture into 2 1/2 quart glass serving bowl. Top with half each of the gingersnaps, bananas, raspberries, blueberries and cheese mixture. Repeat layering, ending with cheese mixture. Cover; chill at least 4 hours. Garnish as desired. Refrigerate leftovers.