Makes about 20 servings...very simple recipe...no cooking...cool and delicious
3 cups heavy cream
2 tbsp granulated sugar
1/2 tsp ground cinnamon
2 tsp vanilla extract
1/2 cup chocolate-hazelnut spread
15 standard cinnamon graham cracker sheets
2 1/2 cups thinly sliced strawberries
Line an 8 by 8-inch baking pan with aluminum foil and set aside.
Combine the cream, sugar, cinnamon, and vanilla in a large bowl and mix with an electric mixer until soft peaks form, 3 to 4 minutes.
Transfer to a clean bowl and gently fold in the chocolate-hazelnut spread.
Be careful not to mix too aggressively or your cream will deflate.
Line the prepared pan with graham crackers. You may have to break a few pieces to get them to fit just right.
Top with a thick layer of chocolate hazelnut whipped cream.
Next, place 1 cup sliced strawberries over the cream evenly—they should sink in a bit.
Repeat the layering process twice, ending with cream.
Your cake will have 3 layers of graham crackers, 3 layers of cream, and 2 layers of strawberries.
Cover and refrigerate for at least 6 hours or overnight.
Garnish with the remaining sliced strawberries and cut into 1-inch slices.