Bolo de bolacha maria - maria cookies cake

6 servings
15 min
70 min
Very Easy


Number of serving: 6
4 ounces of heavy cream

2 can (12 ounces) 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


  • 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.


Bolo de bolacha maria - Maria cookies cake, photo 1Bolo de bolacha maria - Maria cookies cake, photo 2




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