No-bake Cream Torte

Yield:varies

This is an easy old-fashioned dessert that can be prepared the day before you need it and also does not require baking! The recipe can be easily varied to suit your favorite flavor combinations. I find that it's a good way of using up leftover whipping cream or graham crackers that are getting a bit stale.

2 cups chilled heavy whipping cream 1/2 cup chocolate syrup 1 box chocolate graham crackers (you'll need about 30 squares)

Beat the whipping cream and chocolate syrup in a chilled bowl until stiff peaks occur when you dip the beaters in the cream. Be careful not to over-beat or you will have chocolate butter!

Spread a small amount of cream on each of 3 graham cracker squares. This will be the "glue" to keep the crackers from sliding around. Arrange the crackers, frosted sides down and edges touching to form a rectangle on your serving plate. Spread the top of the crackers with about 1/4 cup cream. Layer with another three graham cracker squares. Repeat the layers about 9 times. Gently press the torte together and then turn it on its side with a spatula so the crackers are vertical. Frost the sides and top with the remaining cream.

Refrigerate 8 hours or overnight to allow the torte to become moist. Drizzle the top with more syrup if desired. Slice and serve.

Variations:Try this recipe with regular or cinnamon graham crackers instead of the chocolate crackers. The whip cream flavor can also be changed by omitting the chocolate syrup and adding vanilla or adding a teaspoon of instant coffee to the cream or by adding rum or peppermint extract or your favorite flavoring.