Whipped Cream Graham Cake
Yield
6 servingsPrep
20 minCook
?Ready
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
heavy whipping cream
|
|
| 2 | tablespoons |
honey
or sugar |
|
| 32 | squares |
graham crackers/wafers
|
*
|
| 1 | x |
colored sprinkles
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
honey
or sugar |
|
| 32 | squares |
graham crackers/wafers
|
*
|
| 1 | x |
colored sprinkles
|
* |
Directions
Beat cream with sweetener until stiff.
Spread whipped cream heavily on one square and place it on a platter.
Spread cream heavily on a second square and place it on top of the first.
Continue until there is a stack of 4 squares.
Press down gently on the top square so the cream squeezes out of the sides.
Spread the excess along the sides.
Repeat the procedure until there are eight stacks.
Slide them together until sides touch to form a rectangular cake of 2 squares by 4 squares.
Use extra whipped cream to smooth over all the tops.
Refrigerate.
Allowing it to chill several hours before serving enables the crackers to soften.
A dash of sprinkles over the top adds a party flavor without adding much additional sugar.
Hint: Use a pressurized can of whipped cream if you don't have the time or inclination to whip the cream.
