Put the bowl of your electric mixer in the freezer 20 minutes before starting the recipe

Pour the whipping cream into the cold mixing bowl and fit the mixer with the whisk attachment

Beat on medium-high until the cream starts to thicken

Slowly add the sugar

Turn the mixer up to high, beat until the whipped cream thickens to a point where it is holding a peak and looks like whipped cream

Using a rubber spatula, fold the pudding into the whipped cream, gently until fully combined, set aside

In a medium sized bowl, toss together the blueberries and strawberry slices, set aside

Line a 9X13 inch baking pan with aluminum foil, make sure the foil hangs over the edges a bit, you will use it to lift the cake out

Spread a thin layer of the whipped cream mixture to cover the bottom of the pan, this will serve as the base

Press the graham cracker sheets into the layer of whipped cream mixture to cover the whole bottom of the pan in a single layer of graham cracker

Top the graham crackers with half the remaining whipped cream mixture, spread in an even layer

Spread half of the berry mixture over the whipped cream layer

Add another layer of graham crackers

Top with the remaining whipped cream mixture

Top with the remaining blueberries and strawberries*

Place the baking pan in the freezer overnight

Remove the ice box cake 15-20 minutes before serving

Pull the cake out of the pan using the aluminum foil, remove the foil and place the cake on a serving dish

Slice the cake into pieces as desired**

Serve immediately