Mix cheesecake puddings according to package directions (use 4 cups of the milk).
Place remaining 1/2 cup of milk into a small bowl. Quickly dip Oreos in milk and layer in bottom of a 9×13 pan.
Spread half of the cheesecake pudding over Oreos.
Add a single layer of strawberry slices on top of the pudding.
Layer half of the Cool Whip on top of the strawberries.
Dip Oreos in milk quickly and place on top of the Cool Whip in a single layer.
Top Oreos with remaining cheesecake pudding.
Add a layer of blueberries, saving 1/3 cup for the topping.
Top with Cool Whip.
Layer the top of the cake with the strawberry slices and blueberries.
Refrigerate at least 4 hours or overnight.
