15oz (3.5 cups)fresh raspberries,plus more for garnish if desired
2 1/2tspgelatin powder
3Tbsp (45 ml)cold water
1 3/4cups (415 ml)heavy cream
12oz. (340 g)cream cheese,softened
2 1/4cups (270 g)powdered sugar
Fewdropsnatural red food coloring(completely optional)
Cracker "Cake" Layers
1(14.4 oz) box graham crackers(about 24 full size sheets)
1 1/4cups (295 ml)heavy cream
1/4cup (30 g)powdered sugar
For the mousse layer: Pulse the raspberries in a food processor until they are completely pureed. Force the puree through a fine mesh sieve into a bowl to remove the seeds (there should be 1 1/3 cups puree). Set aside.
Pour 3 Tbsp water into a small microwave safe bowl. Sprinkle gelatin evenly over then whisk right away and rest 5 minutes.
Heat gelatin mixture in the microwave on high power for 30 seconds. Remove and whisk for 30 seconds to dissolve then let cool for 5 minutes (don't let it cool much longer than that or it will start to set).
Between the stages of the gelatin resting prepare the cream and cream cheese mixtures. To do so in a medium mixing bowl using an electric hand mixer whip 1 3/4 cups heavy cream on high speed until stiff peaks form.
In a separate large mixing bowl (using the same beater blades, no need to clean) blend together cream cheese and 2 1/4 cups powdered sugar until blended. Add in 1 tsp vanilla extract and a little red food coloring if using then whip on high speed until light and fluffy, about 2 minutes.
Mix raspberry puree into cream cheese mixture, then with mixer running pour in gelatin mixture. Mix until well combined.
Add whipped cream mixture to cream cheese mixture, then fold until mixtures are combined.
For the crackers: Spread enough graham crackers on the bottom of a 13 by 9-inch baking dish to cover the bottom surface (break and cut crackers to fit as needed).
Spread 1/2 of the raspberry mousse mixture evenly over that first graham cracker layer and smooth with an offset spatula. Top with a second layer of graham crackers.
Top with remaining 1/2 of the raspberry mousse mixture and spread evenly. Add a final layer of graham crackers.
For the topping: In the same mixing bowl used to whip the cream before adding the remaining 1 1/4 cups heavy cream and 1/4 cup powdered sugar, and 1 tsp vanilla. With an electric hand mixer set on high speed speed (and now using rinsed and dried beater blades) whip until stiff peaks form.
Spread whipped cream over the top of the third layer of graham crackers for the final layer.
Cover and refrigerate for at least 6 hours and up to 2 days.
Cut into slices and serve garnished with raspberries (and optional mint leaves if you'd like to use those as well).