3 cups heavy whipping cream, divided

3 tablespoons sugar, divided

30 sheets of graham crackers (1 box 15 ounces)

Optional:  Butterscotch morsels

Whip 2 cups of the cream with an electric mixer until stiff, adding 2 tablespoons of the sugar towards the end.  Spread each graham cracker with a layer of whipped cream and make stacks of 5 or 6.  Place each stack on end next to each other, pressing together slightly.  

Whip remaining cup of cream and sweeten with 1 tablespoon sugar.  Refrigerate, uncovered 5 hours, or best, overnight.  Slice a corner piece off diagonally so the layers show.  Serves 8.  Store in refrigerator.