Ingredients
Scale
- 2 cups raspberries (fresh or frozen)
- 1 cup heavy whipping cream (well-chilled)
- ½ cup powdered sugar (adjust to taste)
- 1 tsp pure vanilla extract
- 1 cup graham cracker crumbs
Instructions
- In a saucepan, combine raspberries and half of the powdered sugar over medium heat. Cook until softened into a sauce, about 5 minutes. Cool.
- In a chilled bowl, whip heavy cream with remaining powdered sugar and vanilla extract until soft peaks form.
- Gently fold half of the cooled raspberry sauce into the whipped cream to create swirls.
- In an 8×8-inch baking dish, layer crushed graham crackers, followed by half of the raspberry cream mixture. Repeat with another layer of crackers and top with remaining cream.
- Cover tightly with plastic wrap and refrigerate for at least four hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg