Layers of graham crackers made cake-like by whipped cream.
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.