crust. i love it when it’s nice and thick, but also the thicker you make it the harder it is to hold together.
then i make the cream layer. i usually use my hand mixer to get it really fluffy and smooth.
after making each part i spread the cream into the crust. it’s important to spread it carefully to not get graham cracker crumbs in the cream.
then i pour the cooled raspberry mixture over the cream mixture. sometimes i don’t quite use all of it when it is coming close to overflowing.
after pouring the raspberry mixture i top it with fresh raspberries.
it’s the best when i can get fresh berries straight 