Creating the Peach Raspberry Icebox Cake is a breeze if you follow these simple steps:

1. Prepare the Cream: In a medium-sized bowl, whip the heavy cream until it starts to thicken. Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.
2. Prepare the Fruit: In another bowl, toss the sliced peaches and raspberries with lemon juice. This will enhance their flavors and prevent browning.
3. Layer Ingredients: In a 9×13-inch baking dish, spread a thin layer of whipped cream.
4. Add Graham Crackers: Lay down a layer of graham cracker crumbs over the whipped cream.
5. Layer Fruit: Add half of the peach and raspberry mixture on top of the graham crackers.
6. Repeat Layers: Spread another layer of whipped cream over the fruit, followed by more graham cracker crumbs. Top with the remaining fruit.
7. Final Layer: Spread the remaining whipped cream over the top.
8. Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
9. Serve: Once chilled, cut into squares and garnish with fresh mint leaves if desired.

These steps will guide you in creating this incredible icebox cake effortlessly, allowing you to relish the delightful flavors of summer.