Let me start by saying if I can find Maria cookies here in the Midwest, they MUST be selling them everywhere. As some of you do know baking is not my specialty, even though I must say I am getting better at it (or perhaps more patient?). ALso expect this cake to disappear pretty fast. When I have my tween and teen daughter's friends over I know I have to make two of them or no adult will have a chance at even trying it.
INGREDIENTS
4 oz of heavy cream2 can (12 oz) of sweet condensed milk
2 sheets of clear jello or two packages- unflavored Knox
2 to 3 packages of Maria cookies - look for them in the Latin American section of your grocery store
1 to 2 cups of expresso
DIRECTIONS
- Submerge the cans of condensed milk in water and boil for about 1 hour (or if you have a pressure cooker it will take 30 minutes) - Make sure only to open the can once cooled off
- In a bowl add the jello into a little amount of boiling water
- Beat the heavy cream until it thickens then slowly add the condensed milk to the point it doubles its volume
- Meanwhile pass each of the cookies by the expresso coffee
- Once the jello is ready, pour it into the heavy cream and condensed milk and mix it well
- In a round non-stick form cake create layers of the cookies, then the cream, cookies, cream until no more
- Put it in the fridge for at least 2 hours
- Once out of the cake form, sprinkle cookie crumbs over the cake then refrigerate it for about 2 hours before serving
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