Avocado Graham Cake

Steps

1. Line an 8x8-inch baking dish with parchment paper, leaving a 1-inch overhang on all sides.
2. Halve 2 avocados, scoop out the flesh, and cut into cubes. Drizzle with lemon juice to prevent browning.
3. In a food processor, blend the remaining 2 avocados with the condensed milk until smooth.
4. Whip the cold heavy cream in a chilled bowl to stiff peaks.
5. Gently fold the avocado-condensed milk puree into the whipped cream, then fold in the diced avocados.
6. Arrange a layer of graham crackers in the prepared dish, then spread 1/3 of the cream mixture over it.
7. Repeat layering with graham crackers and cream mixture two more times, ending with cream on top.
8. Sprinkle graham cracker crumbs over the top layer.
9. Cover tightly with plastic wrap and freeze for 4 to 5 hours until firm.
10. Lift the cake out using the parchment overhang, transfer to a platter, and slice into servings.