Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl. Stir until everything is evenly coated — it should look like wet sand.

Press the mixture firmly into the bottom of your 9×13 dish. Use the bottom of a flat measuring cup to really compact it down. You want a dense, even layer here because it’s the foundation for everything above it. A loose crust crumbles apart when you try to cut and serve slices.

Pop it in the refrigerator while you work on the next layers. Even ten minutes of chilling helps it firm up.

If you enjoy desserts with a cookie crust base, you might also love this Strawberry Cream Crunch Cake Recipe — it uses a similar crunchy-meets-creamy concept.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth. This should take about 2 minutes. Scrape down the sides of the bowl at least once.

Add the powdered sugar and vanilla extract. Beat again until combined.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. You’ll know you’re there when you lift the beaters and the cream holds its shape without flopping over.

Gently fold the whipped cream into the cream cheese mixture using a spatula. Don’t stir aggressively — you want to keep as much air in there as possible. That air is what makes this cream cheese dessert layer light and mousse-like instead of dense and heavy.

Spread evenly over the chilled crust. Take your time here. An even layer means even bites later.

Whisk together the instant pudding mix and cold milk in a bowl. Whisk steadily for about 2 minutes until it starts to thicken.

Here’s a tip most recipes skip: let the pudding sit for 3 to 4 minutes before spreading it over the cream cheese layer. If you spread it immediately while it’s still liquid, it can seep into and muddy the cream cheese layer below. A few minutes of patience keeps your layers clean and distinct.

Carefully pour and spread the pudding over the cream cheese layer.

If you’re using strawberries, hull them and slice them into thin pieces. Blueberries, raspberries, and blackberries can go on whole.

Scatter the berries evenly across the pudding layer. I like to create a fairly dense single layer — don’t be stingy here. The berries are the star of this layered berry dessert, and you want fruit in every bite.

Pro tip: Gently press the berries down into the pudding just slightly. This helps anchor them so they don’t roll around when you add the whipped cream on top.

Whip the remaining 1½ cups of heavy cream with 3 tablespoons of powdered sugar until stiff peaks form.

Spread it over the berries in big, pillowy swoops. You can make it perfectly smooth or leave it with a rustic, swoopy finish — both look beautiful.

Scatter a handful of fresh berries on top for garnish.

Cover the dish with plastic wrap (try not to let it touch the whipped cream — I tent mine slightly using a couple of toothpicks at the edges) and refrigerate for at least 4 hours.

Overnight is my strong recommendation. The graham cracker crust absorbs just enough moisture to become tender while still holding its shape, and the flavors develop significantly.

When you’re ready to serve, cut into squares with a sharp knife. Wipe the blade between cuts for clean slices.