1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
12 oz. Cool Whip
2 (3 oz.) pkg. french vanilla instant pudding
Blueberries or strawberries

Combine graham cracker crumbs, 1/4 cup sugar and 1/3 cup butter. Press firmly into bottom of 9 x 13 pan. Chill 15 minutes. Beat cream cheese with 1/4 cup sugar and milk. Fold in one half of the Cool Whip. Spread over crust. Top with 2 pints of blueberries or strawberries. Prepare pudding, using 3 1/2 cups milk. Pour over berries. Chill several hours or overnight. Before serving, spread remaining Cool Whip over pudding. Garnish with berries, if desired.