Whipped Cream Graham Cake

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 till 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 with 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.