2 c. (1 pt.) whipping cream
1 tbsp. instant coffee powder (not granulated or freezer-dried)
1 c. Hershey's chocolate syrup
1 tbsp. rum
1 tsp. almond extract
1/2 box cinnamon graham crackers

Place cream and coffee powder in medium sized bowl and place in freezer while you prepare a 5 x 9 inch loaf pan by greasing the pan with vegetable shortening and lining it with waxed paper.

Remove chilled bowl from freezer and whip at high speed, while adding chocolate syrup gradually. Fold in rum and almond extract. Coat sides and bottom of prepared pan with this mixture. Alternate layers of graham crackers and cream mixture, ending with cream mixture. Freeze. Turn out onto serving dish and keep refrigerated until served.

Serves 8.