Ingredients
Method
- Whisk together cream and cocoa mix in a large bowl until smooth. Beat with an electric mixer on low speed until starting to froth, about 1 minute, then gradually increase to high speed and continue to beat until stiff peaks form, about 1 1/2 more minutes. Set aside.
- Break graham cracker sheets in half to create squares. Crush 8 of the squares and set aside. Spread 1/3 cup of the whipped cream on a long platter in an 8-inch-long and 3-inch-thick line. Working with one cracker square at a time, dip lightly in the creamer, allowing excess to drip off, and spread about 1 to 2 teaspoons of the whipped cream to cover one side of the cracker. Stand vertically on the prepared platter. Repeat with remaining graham crackers, pressing each frosted graham cracker against the previous one to create a log. Frost top and sides of graham cracker log with remaining whipped cream mixture. Insert several toothpicks into log and cover loosely with plastic wrap, or cover with a large bowl and refrigerate for at least 2 hours.
- When ready to serve, sprinkle top of log with crushed crackers and top with sliced strawberries. Slice on a diagonal to see all the layers.