INSTRUCTIONS

1. Lightly oil a 9x5-inch baking pan. Line with plastic wrap, overhanging edges on all sides.
2. Combine cream cheese with icing sugar and vanilla seeds in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed until combined, about 1 minute. Increase speed to medium-high and continue whisking, scraping down sides halfway through until mixture is very smooth, about 2 to 3 minutes. Then, add the cream. Return to medium speed until mixture is thick and resembles frosting, approximately 3 to 4 minutes. Remove bowl from mixer and gently fold in raspberries. Set aside.
3. Following the perforated lines, break each graham cracker into 4 pieces. Spread one-fourth of cream-mixture over the bottom of the prepared pan using a spoon or an offset spatula to evenly fill, pressing down raspberries, if needed. Arrange a single layer of graham crackers overtop (you should have three rows of three crackers). Spoon over another one-fourth of cream mixture, then another layer of crackers. Repeat layering one more time. Spoon over remaining one-fourth of cream mixture, smoothing top. Fold over plastic wrap edges to completely cover. Refrigerate until crackers are tender when pierced with a skewer, at least 6 hours, preferably overnight.
4. To garnish, unwrap plastic edges. Invert baking pan onto a plate and remove pan, gently pulling plastic wrap downwards to help with unmolding, if needed. Discard plastic wrap. Whisk cream with icing sugar in a medium bowl until soft peaks form, about 2 minutes. Spread the cream over the sides and top of the cake. Using a small offset spatula, making a pulling motion upwards along the sides to decorate with vertical lines (optional). Sprinkle top with raspberries, pistachios, and rose petals, if using. Serve immediately.