Instructions: Softly whip the cream in a large, chilled bowl. Add the chocolate syrup and beat until firm and spreading consistency.

On a platter arrange two graham cracker rectangles to create a square form. Spread chocolate cream on to the graham crackers just to cover. Repeat until all of the crackers are used, but reserve enough cream to cover the sides and top of the cake.

Chill in the refrigerator for 8 hours, or overnight.

Decorate the top with semisweet or white chocolate curls or chocolate sprinkles, if desired.

Bruce Says: The following is a recipe that has been used for four generations in our family. It is for a simple chocolate icebox cake that we always have during the holiday season.

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