1 box cinnamon or plain graham crackers
1 pt. whipping cream
Sweetened cocoa
3 tbsp. confectioners' sugar

Whip cream with 3-4 tablespoons confectioners' sugar. Add cocoa to turn whipped cream into chocolate whipped cream.

Turn whole graham crackers on their side and spread cream inbetween (on both sides) until you have a long stack of cookies (about 20). Make a second row right next to the first one, then cover the whole thing with leftover topping.

Refrigerate for approximately 4 hours before slicing. It comes out looking like "a hundred layer" cake. Yum!