Graham Cracker Cake
Ingredients
- One box graham crackers
- 16 oz. heavy cream
- 8 oz. chocolate syrup
Instructions
- Place a mixing bowl in the freezer to chill for about 15 minutes. In the chilled mixing bowl, combine heavy cream and chocolate syrup and whisk them together until peaks form.
- Cover the bottom of a 9″ x 13″ baking pan with a flat layer of whole graham crackers. You may need to break off sections of a few graham crackers to match the size of the pan.
- Cover the graham cracker layer with about a half an inch of chocolate whipped cream.
- Place another flat layer of graham crackers over the whipped cream. Cover this layer with the rest of the whipped cream.
- Cover the pan with plastic wrap and place it into the refrigerator overnight to allow the graham crackers to soften and expand. Slice and serve.