Graham Cracker Cake

Graham Cracker Cake
Servings: 16 Prep 20 mins Chill 4 hrs 30 mins


  • 1 pint heavy cream
  • 1/2 cup chocolate syrup
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla
  • 24 rectangular graham-cracker boards

Make It

1. Mix cream, syrup, sugar and vanilla in bowl. Refrigerate at least 30 minutes. Then beat until stiff.

2. Place 3 cracker boards on serving dish, long sides touching. Spread with 1/3 cup whipped cream. Place 3 boards on top at right angle to bottom layer, breaking crackers in half to fit as needed. Spread with 1/3 cup cream. Repeat layers, ending with cream. Frost sides with cream. Refrigerate 4-1/2 hours.

3. Cut loaf into 8 slices then cut each slice in half to make 16 servings.