Mem’S Grahamcracker Cake

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   This was my grandmothers recipe', although I have met one other person whose grandmother had also made it and it is a tradition in her family as well as mine. I always have one of my kids help with it because my Mem always had me there to help & they love it!

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   I put a LARGE bowl in the freezer (you can make a smaller cake by just using 4 pints and lowering the graham crackers, you know what I mean). I usually have the kids open up all the crackers beforehand.

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   Take the bowl out of the freezer & beat the cream until stiff peaks form. (That is the hardest part!! I always have one of the kids do that...:) I paid my dues with Mem!

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   Squeeze your whole bottle of chocolate syrup into the cream and fold in. It will turn a nice tan color.

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   Put a couple large spoonfuls onto a cookie sheet or whatever you want to build your cake onto just like frosting a cake, you don't want it to slide off the platter!

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   Next, place one layer of graham crackers in the shape of a rectangle or square if making it smaller. Then put a enough large spoonfuls of cream onto the crackers & DON'T SKIMP ON THE CREAM, the cream will slowly sink into the graham crackers and soften them up just like it was butta baby. At least a half inch thick. Don't worry if it spills over the sides, you want that.

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   Now just layer until you have your cake as big or small as you want. You want to fill in the sides as well so the cream can get into all of the crackers.

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   Cover w/tin foil and place in fridge 24 hours or even better, 48. This cake is my favorite & sounds weird, but I PROMISE YOU, it will be a fast fav and fun tradition for you and your kids or sisters! If you don't love it, I will give you my firstborn!! (he's 21)...Have Fun!

* Per serving · 4 servings · Values may vary.