In a medium sized bowl, gently fold the whipped cream and the Noosh until combined. Break each Graham cracker in half. On one of the halves, generously top with the whipped cream mixture. Top with the remaining half. Gently wrap each sandwich in wax paper and freeze for 6 hours before enjoying.
- 1 c. Non-fat canned whip cream
- 1oz (28 g) Noosh Original Almond Butter
- 3 sheets Graham Crackers