Pour the heavy whipping cream into a chilled bowl and whip on medium speed for about 2 minutes. Add the powdered sugar and vanilla extract, then continue whipping until soft peaks form (about 2-3 more minutes). This is where I always taste-test because you can adjust sweetness right here.

Fold the sweetened condensed milk gently into the whipped cream using a spatula. Work slowly so you don't deflate all those beautiful air bubbles you just created. This mixture becomes your creamy base for the patriotic icebox cake cozy.

Spread a thin layer of graham cracker crumbs on the bottom of an 8x8 inch dish (about 1/3 cup works great). Pour half of your cream mixture over the crumbs and smooth it out with the back of your spatula.

Layer half your berries and banana slices on top of the cream layer. I arrange them by color—strawberries first, then blueberries, then banana—to get that gorgeous patriotic effect.

Sprinkle another layer of graham cracker crumbs over the fruit (use about 1/3 cup again). Top with the remaining cream mixture and smooth it flat.

Add the final berries and banana layer on top, then sprinkle the last 1/3 cup graham cracker crumbs over everything. Scatter the shredded coconut and chocolate chips across the top for that extra festive touch.

Cover the dish with plastic wrap and refrigerate for at least 4 hours (overnight is even better). The longer it sits, the more the graham crackers soften and the flavors meld together beautifully.