Avocado Graham Cake

Ingredients

• 4 large avocados
• lemon juice
• 1 can (14 ounces) condensed milk
• 2 cups heavy cream (very cold)
• 19 pieces graham crackers
• graham cracker crumbs

Steps

1. 1

   Spray an 8 x 8 baking dish with non-stick cooking spray and line with parchment paper, leaving about a 1-inch overhang on all sides. Set aside.

2. 2

   Cut the avocados in half and scoop out the flesh with a spoon. Remove the pits and discard them with the peels. Cut the two avocados into cubes, then drizzle with lemon juice to prevent browning.

3. 3

   In a food processor or blender, combine the remaining two avocados and condensed milk. Pulse a few times until smooth.

4. 4

   In a large chilled bowl, place the heavy cream and whip with a hand mixer to stiff peaks. Gently fold in the pureed avocados, ensuring the whipped cream does not deflate. Fold in the diced avocados.

5. 5

   Arrange one layer of graham crackers on the bottom of the prepared dish. Spoon 1/3 of the cream mixture on crackers and spread to cover. Arrange another layer of graham crackers over the cream. Spoon and spread 1/3 of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread the remaining 1/3 of the cream mixture over the crackers. Sprinkle graham cracker crumbs on top.

6. 6

   Cover the dish tightly with plastic film and freeze for about 4 to 5 hours until firm.

7. 7

   To serve, lift the cake from the pan using the parchment paper overhang as support, then transfer it to a serving platter. Cut into serving portions.