For the "Cool It" challenge.

1 box graham crackers
1 pint (~475ml) whipping or heavy cream
1 tablespoon (~15ml) or more Chocolate syrup
8 in x 8in (25cm x 25cm) baking dish

Pour your cream into a bowl. With an electric mixer/beater on low start to stir it while adding in the chocolate syrup. You're aiming for the color of chocolate milk. Add more syrup as needed. Do you know anyone who actually measures the amount of chocolate syrup they add to their milk?

Once it looks like chocolate milk, increase your beater speed and whip until you have stiff peaks to create chocolate whipped cream.

Frost some of the whipped cream onto a graham cracker. Carefully sandwich on a second graham cracker. Place on long end in your baking dish. Frost another graham cracker. Carefully break a graham cracker in half and sandwich it on half of the most recently frosted graham cracker. Now sandwich this over half of those in the dish. Frost the other half of the graham cracker and gently press it against the other half of those in the dish. You should now have three layers of graham crackers, one-and-a-half wide on end in the dish. Continue to frost whole and half graham crackers working back and forth like a layer of bricks until you run out of crackers. Frost the top and sides with the remaining whipped cream. Refrigerate at least 3 hours before serving. The whipped cream will soak into the graham crackers turning this into a soft cake. Serve in small sections as it is very rich.

My apologies for the lack or plushie squirrels in the photo montage. Been too busy to make this recently, so using an older set of photos.

(edited 'cause I left-out the amount of chocolate syrup to start with)