This easy dessert with cookies is perfect for any occasion, ideal for childrens parties or as dessert for events. In addition, its base can serve you for an infinity of different recipes. Edinson Otalvaro shares this time a sweet recipe, it is the dessert of cookies, made with duucal cookies and the famous Oreo cookies. Check the step by step, prepare some individual molds and eat!
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Forr | 🤯 Medium Distribution |
| Ingredients to make cookie dessert: |
| 1 liter of milk 250 grams of sugar (1¼ cups) 2 tablespoons of starch or corn |
| ADDITIONAL CHARACTERISTICS: Average cost, cold |
Ingredients to make cookie dessert:
1. Alist the ingredients to expedite the preparation of this delicious dessert.
2. To start, in a pot boils the milk with the sugar. Remember to reserve some milk, half small glass, to dissolve the starch later.
3. In a plastic vessel, mix the two tablespoons of starch with the remaining milk. Stir until there are no lumps, then pour this into the milk already boiled.
4. Stir this mixture with a hand rods until you get a thick mixture, as seen in the photo.
5. Add the essence of vanilla and continue stirring, do not stop stirring so that lumps do not form. The idea is that there is a homogeneous cream. If you like, you can add the filling of the Oreo cookies and in case of doing so, remember to mix well so that the ingredients are integrated into the homogeneous form mixture. Then let stand.
6. Cookies separately, ducats and oreo without filling cream. Place a tablespoon of duucal cookies, at the bottom of each individual mold, with a little condensed milk.
7. Add the milk mixture and repeat the process but with the crushed oreo cookies. Pour the mixture again forming layers until it reaches.
8. Finally spread the colored pearls to decorate. You can also use chantilly cream and strawberries, let your imagination fly for decoration. Put the dessert of cookies to the minimum refrigerator for 2 hours and ready. If you liked share it with your friends or leave me your comments.
