• We used a square baking dish in making this Graham Float.
• First slice the Strawberries that will be used for fillings and toppings.
• Whip Frosty Whip Cream Powder with cold water, all-purpose cream and sweetened condensed milk.
• In a mixing bowl, combine whip cream powder with cold water, then whipped until light and double in size.
• Add in chilled all-purpose cream, sweetened condensed milk, vanilla extract then, mix until well combined.
• Divide the whipped cream mixture into 3 parts, so you can have a 3-layer graham float.

To assemble the Strawberry Graham Float:

• Arrange graham crackers in your baking dish.
• Lay the crackers flat and even until you cover the whole bottom of the baking dish.
• If needed, use knife or your clean fingers to cut and trim off excess crackers,
• Pour 1 part of the vanilla cream mixture on top and spread evenly and arrange the Strawberry slices.
• Place another layer of graham crackers, followed by vanilla cream and arrange another slices of strawberries and repeat process for the last time, ending with a cream.
• Refrigerate for 30 minutes until set.
• Decorate it with reserved Strawberry slices on top and some mint leaves.
• Make sure to chill for at least 8 hours or overnight to set completely before serving.