Chill the all-purpose cream the fridge overnight or in the freezer for 30 minutes.

OPTIONAL STEP. Line your rectangular or square (8x8 or 6x6) glass dish or pan with baking paper. Make sure it is a sturdy one. Set aside.

In a saucepot over medium heat, combine sugar and water. Stir until sugar is dissolved. Once it starts to bubble, remove from heat and set aside.

Cut 1 avocado into half, lengthwise, by cutting through the skin and flesh around the pit. Twist the halves in the opposite direction to separate them. The pit will stick to one of the halves. Cut the one half with the pit into quarters and pull it apart to remove the pit easily. Peel the skin off the avocados. and cut into cubes.

Place in a blender or food processor. Blend until smooth. Add half of the condensed milk and pulse until well blended. Set aside.

Take the remaining avocado, cut it into halves, remove the pit, and peel off the skin. Lay the avocado halves flat-side down on a cutting board. Cut the flesh into thin slices. Place the slices in a container and fill them with cold water to prevent them from browning.

Transfer chilled all-purpose cream to a large bowl. Whip it with a hand mixer until it doubles in volume. Add the remaining half of the condensed milk and continue to beat until well blended.

Add the avocado mixture to the whipped cream while continuously whipping until fully blended.

Arrange a single layer of Graham crackers at the bottom of the prepared pan or baking dish. Brush the crackers with the sugar syrup to soften them. Spoon ¼ of the cream mixture on top of the crackers. Spread evenly and then top with avocado slices. Brush the avocado slices with the sugar syrup to prevent them from browning.

Repeat this process until 3 layers are formed, ending with the cream on top. Cover the top with crushed graham or more avocado slices. If topping with avocado slices, brush them with jelly or fruit glaze. (SEE NOTE)

Chill in the fridge for at least 3-5 hours to set completely. You know it is ready when the Graham becomes soft and fluffy and no longer dry. You can also freeze it at this point before serving

To make a glaze, combine 1 tablespoon of light fruit jam or jelly (apricot, orange) and 2-3 tablespoons of water. Heat in the microwave. You can also use sugar syrup 1:1 ratio heat until dissolved and cool before using.