line a 9 X 9 baking dish with parchment paper. Leave excess paper hanging over two of the opposite sides. Note: It is helpful if your baking dish has straight sides but not necessary.

In a large mixing bowl, mix the instant vanilla pudding, condensed milk, and the whole milk on medium speed until thick. Set aside.

In a second bowl, whip the heavy whipping cream and white sugar until stiff peaks form.

Gently fold the whipped cream and the vanilla pudding together.

Lay the first layer of graham crackers in the bottom of the pan. Set aside. (I trimmed the graham crackers to fit. Not necessary.)

Spoon 1/3 of the pudding mixture over the first layer of graham crackers.

Next, scatter 1/3 of the raspberries over the pudding mixture.

Then, repeat two more layers of graham crackers (given them a gentle press to even the layers), vanilla pudding cream, and raspberries.

Cover the with plastic wrap and refrigerate for 8 hours. Garnish with crushed graham crumbs.

Lift the Raspberry Ice Box Cake from the pan using the "hang over" parchment, cut and serve!