Name: Layered Chocolate Cookie Cake
Prep time: 15 s
Cook time: 2 s
Total time: 137 s
Yield: 9
Ingredients: Nonstick cooking spray; 16 to 18 chocolate graham cracker squaresdivided; 2 envelopes (7 grams each) unflavored gelatin; 2 1/2 cups milk; 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk; 2 large eggs; 2 tablespoons cornstarch; 2 teaspoons vanilla extract; Fresh raspberries; Chocolate syrup

Official LA LECHERA®

Layered Chocolate Cookie Cake

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Level

Easy

Prep

15 min

Cook

2 min

Servings

9 servings

Topped with fresh raspberries and chocolate syrup, this Layered Chocolate Cookie Cake is a treat the whole family can enjoy. Perfect for entertaining too.

Ingredients

Key Ingredients

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

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Nonstick cooking spray
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16 to 18 chocolate graham cracker squares, divided
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2 envelopes (7 grams each) unflavored gelatin
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2 1/2 cups milk
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1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
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2 large eggs
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2 tablespoons cornstarch
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2 teaspoons vanilla extract
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Fresh raspberries
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Chocolate syrup

Make It

Step 1

Spray 8-inch-square baking pan with nonstick cooking spray. Layer half of graham crackers onto bottom of pan.

Step 2

Whisk gelatin into milk in medium saucepan. Stir in sweetened condensed milk, eggs and cornstarch. Heat mixture over medium heat, stirring constantly, until it reaches a boil. Reduce heat to low; cook, stirring constantly, for 1 minute or until thickened. Remove from heat; stir in vanilla extract.

Step 3

Spoon half of mixture over graham crackers in pan. Top with remaining graham crackers; cover with remaining mixture. Refrigerate for 2 hours or until firm. Garnish with raspberries and chocolate syrup.