In a large bowl combine heavy cream, greek yogurt and cream cheese (all refrigerated for at least 6 hours), vanilla and maple syrup. Using an electric mixer beat at high speed for 4-5 minutes or until the mixture thickens and becomes creamy.
Pour the milk in a soup plate. Dip quickly some of the graham crackers (or cookiein the milk and arrange them on the bottom of a rectangular pan. Cover with about ⅓ of the prepared filling.
Arrange about ⅔ of the blueberries on top.
Continue with another layer of soaked crackers and a layer of filling.
Slice lengthwise about ⅔ of the strawberries. Arrange them on top of the filling.
Finish with a third layer of cookies and the rest of the filing.
Cover the cake with cling film and let it stay in the fridge for 6-8 hours or overnight.
Before serving decorate with the rest of the strawberries and blueberries.
You can use any kind of berries for this Icebox Cake
Instead of maple syrup use powdered sugar, agave syrup, stevia powder or any other sweetener you might like. Beware that the resulting taste might be different.