First, whip the cream until it forms stiff peaks. Don’t over-whip unless you want butter. Butter is fine, but that’s a different recipe. Stop when it looks like fluffy clouds.
Second, layer. Start with a thin smear of cream on your dish. This keeps the first crackers from sliding. Then, lay down a single layer of graham crackers. Cover with a thick layer of cream. Repeat. Repeat. Repeat.
You’ll end with cream on top. That’s your canvas. Crumble a graham cracker over it for crunch. Or leave it pure white and mysterious. You do you.
A Note on Patience (or Lack Thereof)
Waiting is the hardest part. You’ll peek in the fridge every hour. “Is it cake yet?” No. Leave it alone. The fridge is doing important work.
Eight hours is minimum. Overnight is best. Overnight in the fridge means breakfast cake. Cold, creamy, and legally acceptable for 7 AM. No judgment.
Graham Cracker Icebox Cake | Healthy Foodie Girl
