In a medium bowl, combine crushed graham crackers with melted butter until well mixed. Press this mixture firmly into a 9x13-inch baking dish to form an even layer.

Bake at 350°F for 10 minutes for added stability if you prefer a firmer crust, then allow it to cool completely.

In a large mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form, about 3 minutes. Gradually add the softened cream cheese and sugar, then continue beating until the mixture is fluffy and spreadable, about 2 more minutes.

Spoon the cream filling evenly over the cooled graham cracker crust, smoothing it into a nice layer with a spatula.

Dollop the strawberry pie filling on top and carefully spread it out to cover the cream layer without mixing, and then repeat this process with the blueberry pie filling.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

When you’re ready to serve, remove the dessert from the refrigerator and cut it into squares with a sharp knife.