1. In a bowl, combine graham cracker crumbs and melted butter. Blend with a fork until crumbs are moistened. Set aside 3 tablespoons of crumbs to sprinkle on the top.

2. Press crumb mixture into the bottom of a 9×13-inch pan that’s been sprayed with non-stick cooking spray.

3. With an electric mixer, cream together softened cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract until smooth.

4. In a separate bowl, whip the whipping cream, granulated sugar, and remaining 1 teaspoon vanilla extract until stiff peaks form.

5. By hand, mix together whipped cream and cream cheese mixture until well combined.

6. Spread 1/3 of the cream cheese/whipped cream mixture (roughly about 3 cups) evenly over the crust.

7. Drop strawberry pie filling by large spoonful dollops on top of the cream cheese layer. Gently spread evenly.

8. Top strawberry layer with another 1/3 cream cheese mixture. Gently spread it evenly.

9. Drop blueberry pie filling by large spoonful dollops on top of the second cream cheese layer. Gently spread evenly.

10. Top blueberry layer with remaining 1/3 cream cheese mixture and spread evenly.

11. Sprinkle the top with the 3 tablespoons reserved graham cracker crumbs.

12. Cover and refrigerate overnight before serving.