| 1 | Beat cream with sweetener until stiff. |
| 2 | Spread whipped cream heavily on one square and place it on a platter. |
| 3 | Spread cream heavily on a second square and place it on top of the first. |
| 4 | Continue until there is a stack of 4 squares. |
| 5 | Press down gently on the top square so the cream squeezes out of the sides. |
| 6 | Spread the excess along the sides. |
| 7 | Repeat the procedure until there are eight stacks. |
| 8 | Slide them together till sides touch to form a rectangular cake of 2 squares by 4 squares. |
| 9 | Use extra whipped cream to smooth over all the tops. |
| 10 | Refrigerate. |
| 11 | Allowing it to chill several hours before serving enables the crackers to soften. |
| 12 | A dash of sprinkles over the top adds a party flavor with adding much additional sugar. |
| 13 | Hint: use a pressurized can of whipped cream if you don"t have the time or inclination to whip the cream. |
