Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter or coconut oil until well blended. Press this mixture firmly into the bottom of a 9x9-inch baking pan, creating an even layer. Bake for about 10 minutes until lightly golden, then remove and allow it to cool completely.

While the crust cools, take a large mixing bowl and pour in the heavy cream or coconut cream. Using an electric mixer, whip the cream on medium speed for approximately 3-5 minutes, or until soft peaks form. Stop once you notice a smooth and fluffy texture, being careful not to over-whip.

In another bowl, mix the yogurt, bubblegum extract, and softened gelatin that has been dissolved in warm water. Stir the mixture well for about 1-2 minutes until it’s fully combined, ensuring there are no lumps.

Carefully fold the whipped cream into the yogurt mixture using a spatula. Do this gently to maintain the airy texture, incorporating about one-third of the whipped cream first before adding the rest.

Once the filling is well combined, pour it gently over the cooled graham cracker crust. Use a spatula to spread it evenly, ensuring a smooth, flat surface on top.

Cover the pan with plastic wrap and place it in the refrigerator for at least 60 minutes. This time allows the gelatin to firm up the filling, achieving that perfect sliceable texture.

After chilling, remove the Bubblegum Cloud Slice from the refrigerator and cut it into squares using a sharp knife. For an extra touch, top each slice with optional fresh fruit or a sprinkle of crushed candy pieces for added fun and crunch.