• 1/2 vanilla bean
• 3/4C whipping cream
• 1/4C icing sugar
• 1/2 tsp vanilla
• 1-1/4 cream cheese (about one and one-quarter 8 oc/250g pkgs) softened
• 1/4C graham cracker crumbs
• 1/2C fruit preserves
• Fresh fruit for garnish

Slit vanilla bean lengthwise, scrape out seeds. In bowl, combine seeds, whipping cream, icing sugar and vanilla. Beat until soft peaks form. Set aside in fridge.

In separate bowl, beat cream cheese until smooth, scraping down the sides; fold in whipped cream, one third at a time.

Divide half the cheese mixture amount four desert dishes. Top with graham cracker crumbs and half of the fruit preserves. Top with remaining cheese mixture and fruit preserves.

Cover and refrigerate until chilled (between 1 and 24 hours)