Ingredients:

  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup seedless raspberry preserves
  • 1 box (14 oz) honey graham crackers
  • 2 cups fresh raspberries, rinsed and patted dry

Instructions:

  1. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form.
  2. Gently fold in the raspberry preserves using a spatula until the cream is a consistent, pale pink hue.
  3. Line a 9x9 inch baking pan with parchment paper.
  4. Place a single layer of graham crackers at the bottom, breaking them to fit the corners.
  5. Spread one-third of the raspberry cream over the crackers using a spatula.
  6. Scatter a handful of fresh raspberries evenly across the cream, pressing them in slightly.
  7. Repeat the layering process (crackers, cream, berries) two more times, ending with a final smooth layer of cream on top.
  8. Decorate the surface with the remaining raspberries.
  9. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight, until the crackers have fully softened.