Step 1

Mix together the crushed grahams and the butter. Press into the pie pan.

Step 2

You can bake it for 10 minutes at 325 if you'd like, but that is optional.

Step 3

Carefully spread the jam over the pie crust.

Step 4

Beat the whipping cream, sugar, and vanilla until stiff peaks form. Stir in the marshmallows, and set aside.

Step 5

Whip the cream cheese together with the brown sugar until its fully combined. Make sure your cream cheese is totally room temperature or you'll end up with chunks of cream cheese is the final product.

Step 6

Slowly add the milk and continue mixing until its fully incorporated with the cream cheese and brown sugar. Make sure to scrape your mixer or the mixing bowl.

Step 7

Add in the pudding mix, and keep mixing until its thickened. About 5 minutes.

Step 8

Gently stir in the pudding mix with the whipped cream/marshmallow mixture until fully combined.

Step 9

Stir in 1/2 the fresh raspberries, reserving the other half for the top of the pie.

Step 10

Place mixture into crust(s) and smooth top. Top with the remaining fresh raspberries. Refrigerate the pie(s) for at least 4 hours.