RASPBERRY LEMON ICE BOX CAKE

First, make the cream filling: grab a mixing bowl and add 8 oz of mascarpone, juice of 2 lemons, zest of 1/2 a lemon, 1 1/2 cups of heavy cream (or full-fat canned coconut milk), 1 tsp of vanilla, and 1/4 cup of honey. Whip until fluffy using a hand mixer (about 1-2 minutes). Set this aside. Next, grab a 6 oz package of raspberries. Mash them in a bowl or cup until you have a jam-like consistency. Stir in 1 tbsp of honey. Then, grab a package of graham crackers. Layer all ingredients in a parchment paper-lined 9x5 loaf pan. Start with a layer of graham crackers, then about 1/2 cup of the cream mixture, and then about 1/4 cup of the mashed raspberries. Repeat this layering process 3 times, then top it off with another layer of graham crackers. Freeze overnight. You could serve as is, or you can whip up some additional heavy cream and honey to frost it, then top with lemon zest. Slice and enjoy!