In a large bowl, add the graham cracker crumbs, salt and butter. Mix until well combined. Press half of the mixture into the base of 2 mini muffin sheets (1 1/2 tsp into each of the 48 mini muffin holes)
Add the pecans to the other half of the mixture and set aside.
Meanwhile, in a food processor, add the cream cheese, pudding mix and sweetened condensed milk. Puree for 2-3 minutes, until smooth and thickened. Remove half the mixture from the food processor and add the strawberries. Puree until all of the strawberries are smooth and incorporated. Scrape the strawberry mixture into a bowl and gently fold 1 c. Cool Whip into the strawberry mixture. Set aside.
Add the remaining cream cheese mixture along with the blueberries to the food processor and puree until smooth. Remove from the food processor and fold 1 c. Cool whip gently into the mixture.
Add 2 tsp. of the strawberry mixture to each muffin tin and shake the pans well so it settles evenly. Top each bite with 2 tsp. blueberry mixture and shake again. Finish them off with sprinkling the pecan mixture over the top. Freeze for at least 3 hours.