desserts

1. In a large bowl, combine cream, sugar, syrup, cocoa powder, and vanilla. Use an electric mixer on medium-high speed to whip until light and fluffy, about 4 minutes.

2. Spread 2 Tbsp. of the cream mixture on a serving plate. (This thin layer will keep the graham crackers from sliding around.) Place 3 graham crackers on top. Spread just enough cream mixture on top of the crackers to cover them, about 1/2 cup.

3. Top with 3 more crackers and spread more frosting on top of the graham crackers to cover them. Repeat with remaining 6 crackers to make 2 more layers. Frost the top and sides. Refrigerate at least 3 hours and up to overnight. If desired, garnish with drizzles of chocolate syrup or a dusting of cocoa, then slice and serve.

Source: Hannaford fresh Magazine, March - April 2013