Ingredients
Method
Preparation
- Whisk together the heavy whipping cream and the cocoa mix in a large bowl until smooth.
- Beat the mixture on low speed until frothy, then on high speed until stiff peaks form, about 1 ½ minutes.
- Set the whipped cream aside and break the graham cracker sheets in half to create squares.
- Crush eight graham cracker squares and set aside.
- Spread about 1/3 of the whipped cream on a platter, about 8 inches long and 3 inches thick.
- Dip each cracker square lightly into the French vanilla creamer, allowing excess to drip off.
- Spread 1 to 2 teaspoons of whipped cream on one side of the cracker and stand it vertically on the platter.
- Continue with remaining graham crackers, pressing each frosted cracker against the last to form a log shape.
- Frost the top and sides of the log with the remaining whipped cream mixture.
- Insert toothpicks to help the structure stand and cover loosely with plastic wrap.
- Refrigerate for at least 2 hours.
- Before serving, sprinkle the top with crushed graham crackers and fresh strawberry slices.
- Slice on a diagonal to reveal layers.
Notes
Keep stored in the refrigerator for up to a week. Daily sitting enhances flavor. For extra flavor, add crushed nuts or mini chocolate chips between layers. Try banana slices or different flavored creamers for variations.