Step 1

Line an 8x8-inch square pan with aluminum foil.

Step 2

In a medium mixing bowl, add the whipping cream and beat with an electric mixer on medium-high speed until stiff peaks form.

Step 3

In a large mixing bowl, add the cream cheese and beat with an electric mixer on medium-high speed until smooth.

Step 4

Add the blackberry spread to the cream cheese and beat on low speed until just combined.

Step 5

Add 1/2 of the whipped cream and 10 ounces of the fresh blackberries to the cream cheese mixture and fold together with a spatula.

Step 6

Lay 6 of the graham crackers along the bottom of the prepared pan, ensuring the bottom of the pan is covered with the graham crackers.

Step 7

Spread 1/3 of the cream cheese mixture over the top of the graham cracker layer.

Step 8

Repeat the layers twice, taking care to spread each layer evenly.

Step 9

Top the cake with the remaining whipped cream.

Step 10

Cover the pan and transfer it to the freezer until firm, at least 4 hours and up to 24 hours.

Step 11

Garnish the cake with the extra blackberries and the mint.

Step 12

Serve.