Prepare the crust first. Line a 9-inch spring form pan with parchment paper on bottom and sides. Place crackers or biscuits into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are coated. Transfer the crumb mixture into prepared pan. Use a large spoon or your hands to press the mixture firming into the bottom of the pan, creating an even and firm crust; set aside.

Prepare the whipped cream. Place the 3 cups of cold heavy cream into a mixer bowl and add the vanilla and 1/2 cup sugar. Whisk on medium speed until stiff peaks form.

Next, prepare the pistachio puree. Place pistachios, 1 cup sweetened condensed milk and green food color into food processor. Pulse the mixture into a fine puree. Transfer the puree into a mixing bowl and add HALF of the prepared whipped cream. Fold the cream and puree together gently but thoroughly, keeping the whipped cream fluffy as much as possible. Pour the pistachio filling over prepared crust and level off with a spatula. Add fresh raspberries on top, then place into the freezer for 20 minutes.

Meanwhile, prepare the raspberry filling. Place raspberries, 1 cup sweetened condensed milk, raspberry extract and red food color into food processor. Pulse into a puree, then transfer into a mixing bowl. Add the remaining whipped cream and fold gently but thoroughly. Spoon the raspberry filling over the pistachio layer, then level off the top using an offset spatula.

Place the assembled cake into the freezer to set for 6 to 8 hours, or overnight until completely set. Once cake has set, remove the spring form and the parchment paper and transfer onto a cake stand.

To garnish the cake, whisk the remaining 2 cups heavy cream with 1/2 cup sugar until stiff peaks form. Transfer into a pastry bag (I used Ateco tip #847) and pipe on the top of the cake. Serve extra whipped cream with every slice.

Keep cake frozen and remove about 30 minutes prior to serving to allow the cake to soften slightly for easier cutting.