Total TimePrep: 45 min. + chilling Bake: 30 min. + cooling
This is a classic from an old betty crocker cookbook my mother had from the 1960s. The original called for rum extract in the whipped cream (I just use rum), but I am sure that almond would be very good too! I like to cut it into at least four laywers and top it with chocolate ganache with frangelico. But that is just my way. Based on the original recipe with rum extract, which is exactly this with one substitution..I say this is always a winner! It is light, airy and complex, so the whipped cream is not overbearing, and the flavors of the nuts, chocolate and graham crackers compliment each other nicely. Be sure to grind or chop all three of those things very finely for a good result. This is one of my all time favorites.