1. Line each mini cupcake liner with a vanilla wafer and add half a capful of rose water or until the wafer is thoroughly soaked.
2. Place a couple of fresh raspberries in each liner then using a 1-TB scooper or a small spoon, fill each liner with a scoop of vanilla ice cream — about ¾ full.
3. Smooth out the surface using the back of a spoon and place in the freezer for at least an hour.
4. Meanwhile, make the frosting.
5. When ready to serve, simply frost using either a ziplock bag or icing bag and garnish with cookie crumbs and fresh raspberries.

For the frosting: In a small bowl beat the whipping cream until stiff peaks form. You can use an electric beater or by hand using a whisk.

1. In a large bowl combine cream cheese, sugar, salt and vanilla.
2. Beat until smooth and gradually mix with the whipped cream by gently folding a little at a time until mixed thoroughly.
3. Place into either a ziplock bag or a regular pastry bag — you can be creative with your designs by using different tips.