No-Bake Raspberry Icebox Cake

A refreshing, creamy layered dessert bursting with sweet-tart raspberries and soft cake goodness 😍
Ingredients:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups fresh raspberries
1 1/2 cups raspberry jam or preserves
2 packs graham crackers or tea biscuits
1/2 cup crushed cookies or graham crumbs (for topping)
Fresh mint leaves (optional, for garnish)
Instructions:
1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
2. In a separate bowl, lightly mash half of the raspberries and mix with raspberry jam.
3. Spread a thin layer of whipped cream on the bottom of a dish.
4. Add a layer of graham crackers or biscuits.
5. Spread a layer of the raspberry mixture, followed by whipped cream.
6. Sprinkle a few whole raspberries over the layer.
7. Repeat layers (crackers, raspberry mixture, whipped cream) until all ingredients are used.
8. Finish with a thick layer of whipped cream on top.
9. Garnish with fresh raspberries, crushed crumbs, and mint leaves.
10. Refrigerate for at least 4 hours (or overnight) to allow layers to soften and set.
Pro Tip:
For cleaner slices, freeze the cake for 30–45 minutes before serving—this helps the layers hold perfectly