Add the salt, graham crackers, pecans and melted butter to your food processor and pulse until well incorporated. Dump the mixture into a greased 9x13 pan and using the bottom of a glass, press the mixture firmly into the pan. Set aside.
Meanwhile, puree the strawberries and blueberries seperately and set aside.
In a large mixing bowl or stand mixer, add the cream cheese, sweetened condensed milk and instant pudding. Beat for 5 minutes and divide into 3 equal parts.
To the first part, mix in the pureed strawberries and red food coloring. Fold in half a container of Cool Whip and spread evenly over the graham cracker crust.
To the second part, fold in 2/3 container of Cool Whip and spread over the strawberry mixture.
To the last part, mix in the pureed blueberries and blue food coloring. Fold in half a container of Cool Whip and spread evenly over the mixture.
Using the remaining Cool Whip, top the dessert with decorative dollops. Freeze for a minimum of 2 hours.
Before serving, top the dessert with sliced strawberries and blueberries.