- In a bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Gradually add the cream and whisk until firm peaks form, about 5 to 6 minutes. Gently fold in the raspberries using a spatula.
- Arrange half of the cookies along the bottom of an 8-inch (20 cm) square pan. Top with the cream cheese mixture, then the remaining cookies. Freeze for at least 30 minutes before serving.
This layered dessert will keep for 2 days in the refrigerator.
If the dessert stays in the freezer for more than 30 minutes, let sit out at room temperature before serving.