Step 1

Line the bottom of a 9-inch square baking dish with 4-1/2 graham crackers; set aside.

Step 2

In a medium bowl, whisk milk and pudding mix until slightly thickened. Let stand 2 minutes, or until soft set. Stir in 3/4 cup each of raspberries and blueberries. Fold in 2 cups whipped topping.

Step 3

Spread half the pudding over graham crackers; repeat layers. Cover and refrigerate 2 hours.

Step 4

Just before serving, dollop with remaining whipped topping and remaining berries.