Mrs. Myer’s Cake

Dump the pint of heavy cream into your electric mixer, and attach the whisk attachment. If you don’t have a electric mixer, you can just use a bowl and a hand whisk, but it will take longer and your hands will ache afterwards.

Drizzle the 1/4 cup of chocolate syrup into the cream. Start up your mixer on medium and whisk for about 2 or 3 minutes. However, don’t let it turn into whipped cream.

Once your cream and chocolate is mixed together thoroughly, dump it into your graham cracker crust. At this point, feel free to sprinkle with other ingredients such as chocolate chips, nuts, drizzled chocolate syrup, etc. Put this into your freezer, undisturbed, for about 3 to 5 hours.

After it has frozen, let it sit on the counter for a couple minutes so it will be easier to cut. However, don’t let it melt! Cut it into 8ths and serve with some extra whipped cream if you so choose. Yum!