1. Place the peach filling ingredients in an electric mixer, fitted with a paddle attachment, and blend until smooth.
2. Scrape mixture into a large bowl with ½ cup of the whipped topping. Gently fold together until combined, and set aside. Clean out the mixing bowl, and repeat steps with the raspberry filling ingredients. Place each mixture into separate piping bags.
3. Line a loaf pan with plastic wrap, with extra hanging over the pan. Dollop ½ cup of whipped topping on the bottom, and spread evenly. Top with graham crackers, and gently press down. Pipe a layer of peach cream, and arrange a few of the fresh peaches on top. Pipe another layer of peach cream, and top with graham crackers, gently pressing down. Repeat this process for raspberry filling and fresh raspberries, and continue layering until the peach and raspberry creams are gone.
4. Top the final layer with graham crackers, and cover with plastic wrap. Refrigerate for 24 hours. When ready to serve, uncover the plastic wrap from the top of the loaf pan and flip over onto a plate. Remove the pan and plastic wrap. Spread remaining whipped topping onto the outside of the cake.
5. Slice when ready to serve, and garnish with peach slices, raspberries, and a sprig of mint.

Serves 6-8

Tip: This cake will last for a couple days in the refrigerator—just remove when ready to garnish and serve.