American Flag Icebox Cake: Creamy

Instructions:

1. Cream the base. Beat the softened cream cheese and powdered sugar together until the mixture is smooth and free of lumps. Note: If you see lumps, keep beating or use a hand mixer on high.
2. Whip the cream. In a separate chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form. This means when you lift the whisk, the cream stands straight up without drooping.
3. Fold the filling. Gently fold the cream cheese mixture and the stabilized whipped topping into the whipped cream using a spatula. Work slowly to maintain airiness; don't stir aggressively.
4. Prep the first layer. Lay a single layer of graham crackers at the bottom of your 9x13 inch pan. Break pieces to fit the edges snugly so there are no gaps.
5. Apply cream. Spread a generous layer of the cream mixture over the crackers, smoothing it all the way to the edges.
6. Build the stack. Repeat the cracker and cream process for a total of three layers. End with a smooth cream layer on top.
7. Place the Union. Arrange blueberries in a tight rectangle in the top left corner until they form a solid blue block.
8. Create the stripes. Alternate rows of sliced strawberries and plain white cream across the remaining surface. Press the fruit gently into the cream so they stay put.
9. The Final Set. Cover the pan tightly with plastic wrap. Refrigerate for at least 4 hours, or overnight, to allow the crackers to soften into a cake like consistency.