Start by whipping the cold heavy cream with powdered sugar and vanilla extract. Beat until stiff peaks form, but don’t overmix or it may turn grainy. This creamy base gives the cake its airy texture and holds everything together beautifully.

In another bowl, whisk together the lemon pudding mix and cold milk. Let it sit for a few minutes until it thickens slightly. This layer adds that refreshing citrus flavor that makes the dessert stand out.

Gently fold half of the whipped cream into the lemon pudding mixture. Use a spatula and fold slowly to keep the mixture light and fluffy. This creates a smooth lemon cream filling that spreads easily.

Place a single layer of graham crackers at the bottom of your dish. Break them if needed to fit evenly. These crackers will soften as the cake chills, giving it a cake-like texture without baking.

Spread a portion of the lemon cream mixture over the graham crackers. Make sure it’s even so every bite has a balanced flavor. This layer adds creaminess and binds the cake together.

Scatter fresh raspberries evenly over the cream layer. Press them gently so they stay in place. Their juicy burst adds freshness and balances the sweetness perfectly.

Continue layering graham crackers, lemon cream, and raspberries until all ingredients are used. Finish with a final layer of whipped cream on top. This creates a smooth and attractive finish.

Cover the dish and refrigerate for at least 6–8 hours or overnight. This step is crucial because it softens the graham crackers and blends the flavors. The longer it chills, the better it tastes.