First prepare the blackberry compote by cooking the fresh or frozen blackberries with the optional sugar & cornstarch in a large sauce pot over medium heat stirring occasionally to avoid scorching the fruit

Bring to a boil & let bubble for about 30 seconds to activate the cornstarch thickener then remove from the heat & transfer to a heatproof bowl to cool

Layer 1 package of the graham crackers in the bottom of a 9" x 9" cake pan *no grease no lining

In a large mixing bowl gently smooth out the vegan cream cheese by hand with a spatula then fold in the sifted confecti0oners sugar until smooth

Fold in the whipped cream

Layer half of the cream cheese mousse over the graham crackers, spread evenly & then add another layer of graham crackers over that

Now add the cooled blackberry compote & spread evenly

Spread the remaining cream cheese mousse over the blackberry layer & refrigerate overnight before serving