1. Preheat oven to 300°F (148°C). Prepare a 9×13 inch pan with non-stick spray.
2. To make the crust, stir together the vanilla wafer crumbs, sugar and melted butter. Pour the mix into the prepared pan and press into the bottom.
3. Bake the crust for 8 minutes then remove from oven. Place in the refrigerator to cool while you make the filling.
4. To make the dulce de leche layer, add the heavy whipping cream and powdered sugar to a large mixer bowl, then whip on high speed until stiff peaks form.
5. Gently fold about 1/3 of the whipped cream into the dulce de leche.
6. When mostly combined, add another third of the whipped cream, then fold in the remaining whipped cream.
7. Pour the dulce de leche mixture over the crust and spread into an even layer. Place in the refrigerator while you make the next layer.
8. To make the cream layer, add the cream cheese, sugar and vanilla extract to a large mixer bowl. Beat until well combined and smooth. Set aside.
9. Add the heavy whipping cream and powdered sugar to another mixer bowl, then whip on high speed until stiff peaks form.
10. Gently fold the whipped cream into the cream cheese in two parts.
11. Add the chopped berries and gently stir to combine.
12. Drop spoonfuls of the cream cheese mixture over the dulce de leche layer, then spread into an even layer. Place in the refrigerator while you make the next layer.
13. To make the topping, add the heavy whipping cream, powdered sugar and vanilla extract to a mixer bowl, then whip on high speed until stiff peaks form.
14. Spread the whipped cream into an even layer on top of the cream layer. Refrigerate the dessert until firm, I recommend overnight.
15. Top the dessert with chopped berries, then refrigerate until ready to serve. Dessert is best for 2-3 days, or until the fruit spoils.
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