Bolo de bolacha maria - maria cookies cake

Name: Bolo de bolacha maria - maria cookies cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6
Cuisine: En
Ingredients: 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

Bolo de bolacha maria - Maria cookies cake - photo 2

Other

6 servings

Very Easy

1 h 25 m

Ingredients

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

Preparation

Preparation15 min

Cook time1 h 10 m

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.