Make the Graham Cracker Crust: First, in a medium bowl, mix together the crushed graham crackers and melted butter. Press this mixture evenly into the bottom of a 9x13 inch baking dish. This will be the base of our dessert, so make sure it’s nice and even.

Prepare the Cream Cheese Layer: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Add the vanilla extract and mix again until just combined. Make sure your cream cheese is softened – this makes it much easier to mix and prevents lumps in your creamy layer.

Fold in Whipped Topping (Part 1): Gently fold in half of the thawed whipped topping into the cream cheese mixture. Be careful not to overmix; we want to keep it light and airy. Folding means using a spatula to gently combine the mixture by cutting down through the center, moving across the bottom of the bowl, and turning the mixture over.

Spread Cream Cheese Layer: Spread this creamy mixture evenly over the graham cracker crust in your baking dish. This layer is what gives the Raspberry Dream Dessert its signature creamy texture.

Add Raspberry Layer: Sprinkle the fresh raspberries evenly over the cream cheese layer. Distribute them so you get a taste of raspberry in every bite. If you’re using slightly larger raspberries, you might want to gently press them down a little into the cream cheese layer.

Top with Remaining Whipped Topping: Spread the remaining half of the thawed whipped topping over the raspberries. This final layer adds a lovely light and fluffy finish to our dessert. Make sure to cover the raspberries completely for a beautiful presentation.

Chill in the Refrigerator: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is important because it allows all the layers to set and the flavors to meld together beautifully. The Raspberry Dream Dessert is best served cold, straight from the fridge.