Chocolate-Glazed Cookies and Cream

Very simple, very good! The kids will enjoy helping you make this no-bake dessert.

Yield 1 cake   Prep Time 1 hour  Chilling Time 1 hour

1/2 cup butter, room temperature
1/2 cup sugar
1/2 all-purpose cream, chilled
1/2 cup coarsely chopped chocolate cookie sandwiches
32 pieces ladyfinger biscuits
2 cups powdered sugar
1/2 cup cocoa powder
6 tablespoons evaporated milk
6 tablespoons butter, room temperature

1  In a bowl, cream together 1/2 cup butter and sugar. Then add in the cream. Fold in the chopped chocolate cookies.

2  Line a rectangular glass or ceramic dish with ladyfingers—make sure that none overlap. Spread the cream mixture on top, covering each and every biscuit.

3  Line the top with another layer of ladyfingers. Refrigerate for 30 minutes.

4  Make the chocolate glaze: In a bowl, mix together powdered sugar, cocoa powder, milk, and 6 tablespoons butter.

5  Take the chilled mixture and pour the glaze on the ladyfingers. Refrigerate for 20 minutes to 1 hour. Sprinkle with nuts if desired.

Substition tips
• If you have ready chiffon or white cake on hand, you can use thin layers of cake instead of ladyfingers.

• Not fond of chocolate cookies? Omit them and just fold in any flavoring of your choice. Try 1 teaspoon of coffee powder with the filling or even amaretto to satisfy a more mature dessert crowd.

Photography by Ocs Alvarez │ Food Styling by Pixie Sevilla-Santos