Go Back

Cookies and Cream Cold Cake

A delightful layered dessert combining creamy pastry cream, delicate cookies, and luscious caramel, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pastry Cream
  • 2 cups milk For the pastry cream preparation.
  • 3 pieces egg yolks Used to enrich the cream.
  • 1/2 cup sugar For the pastry cream.
  • 3 tablespoons corn on the cob Used as a thickening agent.
  • 1 cup vanilla Adds flavor to the cream.
Cake Assembly
  • 1 pack Mary type cookies For layering in the cake.
  • 1/2 cup milk for soaking To soak the cookies.
  • 1 cup sugar for caramel To make the caramel sauce.
  • 1/2 cup liquid cream For the caramel sauce.
  • 1 tablespoon butter To add richness to the caramel.

Method
 

Pastry Cream Preparation
  1. Warm the milk gently, infusing it with vanilla.
  2. In a bowl, whisk together egg yolks, sugar, and corn until smooth.
  3. Pour the heated milk over the egg mixture, stirring well.
  4. Return the mixture to the stove and cook until thickened, then cool.
Caramel Sauce Preparation
  1. Melt the sugar in a pan over low heat until it turns amber.
  2. Add the cream and butter to the melted sugar, whisking until smooth.
Assembling the Cake
  1. In a rectangular mold, layer soaked cookies and pastry cream, repeating the process.
  2. Pour warm caramel over the top layer.
  3. Cover and refrigerate for at least four hours.

Notes

Serve chilled, optionally topped with crushed cookies for added texture. Hold it in the fridge for up to three days.