Line a 9x5-inch loaf pan with foil, ensuring the ends of the foil extend over the sides of the pan for easy removal.

In a large bowl, combine 2 cups of chunked peaches and blueberries.

Add the sweetened condensed milk, lemon juice, and 2 cups of thawed whipped topping to the fruit mixture.

Mix well until all ingredients are thoroughly combined.

Pour the mixture into the foil-lined loaf pan, spreading evenly.

In a separate bowl, mix the finely crumbled graham crackers with the melted butter until well combined.

Spoon the graham cracker mixture over the whipped topping mixture in the pan.

Gently press the cookie mixture into the whipped topping mixture to create a crumbly layer.

Cover the pan with the ends of the foil, sealing the dessert.

Freeze for 6-8 hours, or until the dessert is firm and completely frozen.

When ready to serve, invert the dessert onto a serving plate.

Remove the loaf pan and foil from the dessert.

Spread the remaining whipped topping evenly onto the top and sides of the dessert.

Arrange the remaining 2 cups of peaches and blueberries artfully over the whipped topping to garnish.

Store any leftovers in the freezer to maintain the frozen consistency.