In a small saucepan, combine raspberries, 1/4 cup sugar, lemon juice and cornstarch over medium-high heat. Simmer for approximately 10 minutes, breaking the raspberries apart with a wooden spoon. Remove from heat, stir to break up any remaining whole raspberries, and cool completely.

In a large bowl, whisk 2 cups heavy cream until it just starts to thicken. Add in powdered sugar, vanilla extract, and Nutella. Continue to whisk until the mixture forms soft peaks.

Line a 12-cup muffin tin with cupcake liners. To create each stack, begin with a Nilla Wafer in the bottom of the liner. Add approximately 1 tsp of the raspberry compote on top of the wafer. Then add approximately 1 Tbsp of the Nutella whip on top of the compote. Continue layering with another wafer, 1 tsp raspberry compote and 1 Tbsp Nutella whip. Finish with an additional wafer and top with 1 Tbsp Nutella whip. Top with sprinkles and repeat with the remaining stacks.

Freeze the stacks overnight. Serve cold.