Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.
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