Set the container of Cool Whip on the counter to begin thawing. After about and hour, place the Cool Whip in the refrigerator until time to use.

Crush the 2 sleeves of Graham crackers in a blender or food processor, until they're fine crumbs, and pour them into a bowl. Add 1 Tablespoon of sugar, and the 2 Tablespoons of melted butter, and mix until well blended.

Butter the bottom of a 9 X 13 dish, and pour the crumbs into the dish. Press the crumbs out evenly with fingers, until the bottom of the dish is covered in the graham cracker crust. Place the dish in the freezer.

In a colander, rinse the Raspberries and Blueberries in cold water, and drain on paper towels. In the mixing bowl of a stand mixer, blend the softened cream cheese, and the three containers of vanilla yogurt until smooth, then add the powdered sugar, and blend until smooth and creamy.

Divide the cream cheese mixture evenly in thirds; you should have about 2 1/2 cups each, in two bowls, and about the same amount left in the mixing bowl.

In one bowl, mix the entire package of raspberry jello, and the Raspberry (or strawberry) yogurt into the cheesecake mixture until completely blended. Add a few of the rinsed Raspberries into the raspberry cheesecake mixture, and stir. In the other bowl, mix the berry blue jello, and a few of the blueberries into the blue cream cheese mixture, and stir until well blended.

You should have one bowl of raspberry cream cheese mixture, one bowl of blueberry cream cheese mixture, and one of the vanilla, or white cream cheese mixture. Remove the dish from the freezer, and place the white cream cheese layer on top of the graham cracker layer in the dish. Spread the mixture evenly over the graham cracker layer, and place the dish back in the freezer, for about an hour. Place the bowls with the raspberry and blueberry mixtures in the refrigerator. When the white layer is frozen to the touch, remove the dish from the freezer, and remove the raspberry mixture from the refrigerator, and place the raspberry mixture on top of the white layer, and smooth evenly over the white layer.

Place the dish back in the freezer for about an hour, to an hour and a half. When the raspberry layer is frozen to the touch, remove it from the freezer, and remove the blueberry mixture from the refrigerator, and place the blue layer on top of the red layer, and smooth evenly in the dish. Place the dish back in the freezer for about an hour, or until the blue layer is frozen to the touch.

Remove the Cool Whip from the refrigerator, and stir until smooth, making sure the Cool Whip is completely thawed. Add the can of blueberry pie filling to the Cool Whip, and stir until well blended. Add 1/2 cup of powdered sugar to the blueberry/cool whip mixture, and stir to blend. Place the Blueberry mixture back in the refrigerator. When the blue layer in the dish is frozen to the touch, remove the dish from the freezer, and place the Blueberry/Cool Whip mixture on top of the blue layer in the dish, and smooth with a spoon. Place the dish back in the freezer.

With the Vegetable peeler, peel off small curls of white chocolate from the White Chocolate Bar. Remove the dish from the freezer, and sprinkle the white chocolate curls over the top of the blueberry layer. Top with the fresh Organic Blueberries, and Raspberries, and place the dish back in the freezer. Leave the dish in the freezer until time to serve. Cut into 2 X 3 inch pieces with a warm serrated knife; run the knife under hot water to warm, dry with a paper towel, and cut pieces of dessert. Serve immediately. Enjoy!