Raspberry Peach Icebox Cake

In a large bowl, use an electric mixer to beat together half of the melted chocolate and half of the cream cheese with the raspberry puree until smooth.

In a separate large bowl, blend together the remaining melted chocolate and remaining cream cheese with the peach puree until smooth.

In a medium bowl, use an electric handheld mixer to beat the heavy cream with the confectioners' sugar and vanilla on medium-high speed until stiff peaks form.

Transfer ½ cup of the whipped cream to the raspberry puree, and gently fold until combined.

Gently fold another ½ cup of the whipped cream into the peach puree until combined.

Line a 9x5-inch loaf pan with plastic wrap, with extra hanging over the edges of the pan, and dollop 1 cup of the plain whipped topping on the bottom, spreading into an even layer to the edges. Refrigerate the rest for the topping to use later. Top the whipped cream with a layer of graham crackers, and gently press the crackers down into the cream. Spread a layer of the peach cream, top with graham crackers, and gently press down. Repeat this process with the raspberry filling, and continue layering until the peach and raspberry creams are gone.

Top the final layer with graham crackers, and cover with the overhanging plastic wrap. Refrigerate at least overnight or up to 24 hours until the graham crackers have softened completely.

When ready to serve, uncover the plastic wrap from the top of the loaf pan and invert onto a serving plate. Remove the pan and plastic wrap. Spread the reserved plain whipped topping evenly on the top and sides, and garnish with fresh peaches, raspberries, and mint before slicing and serving.