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  1. Step 1
    In a bowl, whip whipping cream to firm peaks. Then whip in the powdered sugar and vanilla. Remove ¼ of the whipping cream from the bowl and place in another bowl, then set aside

  2. Step 2
    Add half of the pie filling into the remaining 3/4 of the whipping cream and gently fold 3-4 times

  3. Step 3
    Add the remaining pie filling and gently fold another 3-4 more times. You don’t want the raspberry pie filling to be completely mixed in

  4. Step 4
    Place a layer of graham crackers in the bottom of a 9 x 13 inch dish. Spread ⅓ of the raspberry cream mixture over the graham crackers. Repeat this 2 more times

  5. Step 5
    Top with a final layer of graham crackers. Spread the whipped cream you set aside over the last layer of graham crackers

  6. Step 6
    Cover with plastic wrap and refrigerate for at least 2 hours or overnight

  7. Step 7
    Cut into squares to serve. Garnish with a mint leaf and fresh raspberries if desired Serves 12-15


Lucky Leaf Blackberry Pie Filling works great in this recipe as well!

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