Graham Cracker Delight
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup heavy cream or whipping cream
24 whole graham crackers
3 tablespoons chocolate syrup
2 ounces chocolate curls (optional)
chocolate sprinkles (optional)

Preparation

1 Softly whip the cream in a large, chilled bowl. Add the chocolate syrup and beat until firm and spreading consistency. 2 On a platter arrange two graham cracker rectangles to create a square form. Spread chocolate cream on to the graham crackers just to cover. Repeat until all of the crackers are used, but reserve enough cream to cover the sides and top of the cake. 3 Chill in the refrigerator for 8 hours, or overnight. 4 Decorate the top with semisweet or white chocolate curls or chocolate sprinkles, if desired.

About


This is simple chocolate icebox cake that is perfect for the holiday season.