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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.