Ingredients
Equipment
Method
Make the pecan crust
- Mix all-purpose flour, pecans, melted unsalted butter, and powdered sugar together until evenly combined, then press into the bottom of a 9x13 dish.
- Refrigerate the crust for 30 minutes to set.
Layer the cream cheese filling
- Beat cream cheese, powdered sugar, and vanilla extract until smooth, then fold in 1 cup whipped topping.
- Spread the cream cheese mixture evenly over the chilled crust.
Add the final layers and chill
- Spread the remaining whipped topping in an even layer over the cream cheese layer.
- Arrange sliced strawberries and blueberries across the top in a patriotic pattern or scatter evenly.
- Cover and refrigerate for at least 4 hours until fully set, then slice into squares and serve cold.
Notes
For the cleanest four-layer slices, chill at least 4 hours before cutting and use a thin spatula to lift each square. Store covered in the refrigerator for up to 4 days; freezing isn’t recommended because the berry topping and whipped layers can weep. For a lighter option, use reduced-fat cream cheese and lighter whipped topping if you want a lower-fat version while keeping the same layered texture.
