This recipe is from my french great-granmere, Meme (Mem- ay,) who got it from her mother, who got it from HER mother, all the way back to the dawn of either time or graham crackers. Bon Appetite!
First, put a large bowl and two beaters into the freezer for 20-30 minutes, until very cold. Take them out, and fit the beaters into an electric mixer. Pour three cups of heavy whipping cream into the frozen bowl, and whip until stiff peaks form (15 minutes or thereabouts.) When stiff peaks have formed, pour in 1/2 to 3/4 of a cup of chocolate syrup. Whip that until fully mixed.
Take out graham crackers. Spread frosting on one side of one, and then put another graham cracker on top (like a graham cracker sandwich.) Spread the second cracker with the whipped cream frosting, and repeat with about 5 more graham crackers. Place, long edge down, on a large plate or platter, and frost sides, top, and back with the whipped cream. Grab another graham cracker, spread one side, and place it against the others, facing the same direction, frosting side out. Continue with remaining crackers until cake is preferred size, periodically stopping to frost the sides of the cake to ensure the entire cake is covered with whipped cream. Make sure that there is no spot left unfrosted, and pop the cake into the fridge for at least four hours. When you take it out, the cake will be soft and unbearably delicious, prompting you to want to make more, and more, and more... you get the picture. Enjoy!