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Cookie Cake

This no-bake Cookie Cake combines layers of crunchy cookies and smooth dulce de leche for a quick and impressive dessert.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 packages low sugar and no filling cookies Use any type of cookies based on preference.
  • 600 grams manjar or dulce de leche Good-quality manjar is recommended.
  • 1/2 cup milk For briefly dipping cookies.
  • Grated coconut For decoration.
  • Chocolate topping Optional for decoration.

Method
 

Preparation
  1. Line a small rectangular or square mold with parchment paper.
  2. Quickly pass the cookies through the milk without soaking them.
  3. Place a layer of cookies in the mold, followed by a layer of manjar.
  4. Repeat the process until the mold is full.
  5. Refrigerate the cake for at least 2 hours.
  6. Unmold and decorate with manjar, grated coconut, or melted chocolate as desired.

Notes

For best texture, dip cookies in milk for only 2-3 seconds. You can add fresh fruits between layers for variations. The cake can be stored in an airtight container for up to 4-5 days, or it can be frozen for up to a month.