Fresh raspberries are the star in this no-bake dessert.
Place graham crackers in a zip top bag. Crush crackers with a rolling pin or the bottom of a pan.
Place graham crackers on the bottom of an 8 x 8 square pan. Reserve 2 tablespoons of cracker crumbs for the top.
Place heavy whipping cream in a bowl. Whip with an electric mixer until soft peaks are formed. Add vanilla a sugar and mix.
Gently fold in 4 cups of raspberries.
Place whipped cream and raspberries on top of graham crackers.
Place remaining berries on top. Sprinkle with remaining graham crackers.
Cover and refrigerate for at least 2 hours.