Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Whipping (heavy) cream
     1/4  cup           Packed brown sugar
     1/2  cup           Finely chopped black walnuts -- Or pecans
  33                    Graham crackers -- (each 2-1/2 inches s

Preparation:

Beat whipping cream and brown sugar in chilled large bowl until stiff. Fold in walnuts. Spread small amount of whipped cream mixture on each of 3 crackers. Arrange crackers, frosted sides down and with edges touching to form a rectangle, on serving plate. Spread rectangle with about 1/4 cup whipped cream mixture. Layer with 3 crackers. Repeat layers 9 times. Gently press torte together. Carefully turn torte on its side with spatula so crackers are vertical. Frost sides and top with remaining whipped cream mixture. Refrigerate at least 6 hours (torte will mellow and become moist).