Spread just a smidge of the cream on your platter so the crackers will be easier to work with.
Take 3 crackers and cut them in half.
Arrange four whole and one half crackers so they form a square.
Spread ¼ of the chocolate soaking onto the crackers.
Generously add cream.
Make a second layer with the graham crackers (lay out the crackers going in a different direction than the first layer).
Continue until you have five layers (don’t add any of the chocolate soaking to the top of the cake). Cover top and sides of cake with remaining cream.
Take the remaining crackers and with a rolling pin, crush them in a ziploc bag.
Cover sides and top of cake with the crushed graham crackers.
Refrigerate for at least 6 hours or overnight so the layers soften.