Ingredients:

  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 14 oz honey graham crackers
  • 3 cups fresh mulberries
  • 2 tbsp lemon juice
  • 1 tbsp granulated sugar

Instructions:

  1. Combine fresh mulberries, lemon juice, and granulated sugar in a bowl. Toss gently and let macerate for 10 minutes.
  2. Pour cold heavy cream, powdered sugar, vanilla, and salt into a chilled bowl. Beat on medium-high speed until stiff peaks form.
  3. Place a layer of graham crackers at the bottom of a 9x9 inch glass baking dish, breaking pieces to fit the edges.
  4. Spread approximately 1 cup of whipped cream evenly over the crackers, then scatter a handful of mulberries across the cream, pressing them in slightly.
  5. Repeat the layers of crackers, cream, and berries until all ingredients are used, finishing with a smooth layer of cream and a decorative arrangement of berries on top.
  6. Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the crackers to soften.