1 1/2 cups graham crumbs
1/4 cup butter, melted
4 packages of Light Cream Cheese, softened
3/4 cup vanilla sugar
2 cups frozen mixed berries (blueberry, blackberry, strawberry, raspberry), thawed and well drained
3 cups thawed Cool Whip Light Topping, divided
Line a 13 x 9 pan with parchment paper. I wet mine to make it more pliable and easier to fit in the pan well. Make sure to leave some overhang as you will use it to lift it out after.
Mix your graham crumbs and butter together until well combined. Press into the bottom of the pan. Stick in the fridge while preparing the filling.
Beat the cream cheese and vanilla sugar in a stand mixer (or in a bowl and use a hand mixer) on medium speed until well combined and smooth. Add you berries and mix briefly. Stir in 2 cups of the Cool Whip. Mix again.
Pour this over prepared crust and smooth out. Cover and stick in the fridge for about 6 hours.
Once firm and set, you can remove it from the pan by pulling up on the parchment overhang you left. Place on a cutting board and cut into squares. You can top with extra
cool whip if desired.