Cook blackberries sugar, and lemon juice over medium high heat. Bring to boil allowing berries to burst and release juices.
Reduce heat and allow to boil until it begins to thicken
Remove from heat and cool completely . Refrigerate 30-40 minutes
In a large bowl, beat cream cheese until creamy and smooth.
Add condensed milk and vanilla -mix completely
In a separate bowl , whip heavy cream on high until stiff peaks form
Fold the cream cheese mixture into the whipped cream mixture. Stir in graham cracker crumbs
Spread half of the mixture into prepared pan. Spoon half of the blackberry mixture on top
Repeat this step with second half of mixture and berries
Using a butter knife drag blackberry mixture through cream
Cover pan with plastic wrap or foil and freeze 5-6 hours . Until firm
Dip and enjoy