Prep Time: 15 mins
Chill Time: 4 hours (or overnight)
Total Time: 4 hrs 15 mins
Servings: 8–10 portions
Ingredients
2 packs (about 200g – 300g) Graham crackers, Maria cookies, or vanilla wafer biscuits
1 cup heavy whipping cream (chilled)
1 can (14 oz / 397g) sweetened condensed milk
1 can (12 oz / 354ml) evaporated milk
1/2 cup cream cheese, softened
1 tsp vanilla extract
Crushed cookies (for topping/garnish)
Instructions
1. Whip the Cream Base: In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
2. Blend Liquid Base: In a separate bowl or blender, combine the sweetened condensed milk, evaporated milk, softened cream cheese, and vanilla extract until smooth and creamy.
3. Combine: Gently fold the whipped heavy cream into the milk mixture until completely uniform and fluffy.
4. First Cookie Layer: Spread a thin layer of the cream mixture on the bottom of an 8×8-inch or 9×9-inch baking dish. Arrange a single layer of crackers/cookies evenly across the bottom.
5. Layer & Repeat: Spread a generous layer of cream mixture over the crackers. Repeat layering crackers and cream until you reach near the top of the dish, ending with a thick layer of cream.
6. Top & Chill: Sprinkle crushed cookie crumbs over the top layer. Cover with plastic wrap and chill in the refrigerator for at least 4 hours (ideally overnight) until the cookies soften into a cake-like texture.
7. Slice & Serve: Cut into squares and serve cold.
Chef’s Pro Tips
Overnight Rest: Allowing the cake to rest in the fridge overnight gives the crackers time to absorb the cream moisture, turning them into soft, tender, cake-like layers.
Flavor Twist: You can add 1/3 cup of freshly squeezed lemon or lime juice to the milk base while blending for a refreshing Carlota de Limón style dessert.