Make the Fillings

1. Prepare a 9-inch springform pan by lining the sides with parchment paper or an acetate collar that sticks about an inch above the sides of the pan.
2. In a large mixer bowl, beat cream cheese and sugar together until smooth.
3. Add 2 tablespoons of milk to the cream cheese mixture and beat until smooth. Set cream cheese mixture aside.
4. In a large mixer bowl, whip heavy whipping cream and powdered sugar on high until stiff peaks form.
5. Carefully fold whipped cream into cream cheese mixture to make the mousse.
6. Divide the mousse between two bowls. You’ll want about 2/3 of the mixture in one bowl and the rest in another smaller bowl.
7. Gently fold the almond extract into the larger amount of mousse. Set aside.
8. Gently fold the raspberry jam into the smaller amount of mousse. Then fold the chopped raspberries into the raspberry mousse. Set aside.

Assemble the Icebox Cake

1. Place the remaining 1/2 cup of milk in a small bowl. Briefly dip shortbread cookies in the milk (about 3-4 seconds per cookie) and layer them into the bottom of the pan in a single layer.
2. Top the cookie layer with 1/2 of the almond mixture and spread into an even layer.
3. Place another layer of milk-dipped shortbread cookies on top of the almond mixture.
4. Top the cookies with the raspberry mixture and spread into an even layer.
5. Place another layer of milk-dipped shortbread cookies on top of the raspberry mixture.
6. Spread the remaining almond mixture evenly on top of the cookies.
7. Refrigerate cake until firm, 4-5 hours or overnight.

Finish Off the Cake

1. Once firm and ready to serve, remove icebox cake from pan, gently peel away the acetate collar or parchment paper, and set on a serving plate.
2. Make the whipped cream topping by beating heavy whipping cream, powdered sugar and raspberry jam on high until stiff peaks form.
3. Fill a piping bag fitted with a tip (I used Ateco #844) and pipe swirls of raspberry whipped cream around the top edge of the cake. Then top with fresh raspberries and sliced almonds, if desired.
4. Refrigerate until ready to serve. Best if eaten within 3-4 days.