In the body of a stand mixer with the whisk attachment or into a large bowl with an electric hand mixer add the heavy cream and beat until the heavy cream just starts to get foamy over medium-low speed.

Then add in the vanilla and the powdered sugar a little at a time until mixed in.

Increase the speed to medium and beat until it forms medium peaks, roughly 3-5 minutes, set aside.

In a medium-sized bowl, add the raspberry preserves and whisk until it becomes smooth.

To the preserves, gently fold in half of the whipped cream, until there are no more streaks of the preserves or whipped cream remaining, set aside.

In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.

To assemble, in the bottom of a 9x13-inch baking pan, spread about ¼ cup of plain whipped cream onto the bottom getting a nice even layer.

Next, place some of the graham crackers in a single layer on top of the whipped cream, some of the graham crackers may need to be broken to get an even layer and it covered.

To the top of the graham crackers, add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge of the pan.

Place another layer of graham crackers on top.

Add the whipped cream mixed with the preserves on top, smooth it out to the edge.

Add another layer of graham crackers.

Top with ½ of the remaining plain whipped cream and smooth it out.

Add one last layer of graham crackers.

Top with the last of the plain whipped cream. Then cover with plastic wrap and place in the refrigerator for at least 4 hours (or up to overnight) to set up. Slice and serve.