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Pasokin Cookie Cake

Ingredients
2 tablespoon butter
15 Pasokin Original or Cocoa Crunch
2 condensed milk cans
1 cup heavy cream
Maisena or Maria cookie
Milk to soak the cookie

Directions
In a saucepan, place the 2 cans of condensed milk, 2 tablespoons of butter and crumbled Pasokin Orginals or Cocoa Crunch (only 10-12, leave some for garnish).
Cook on low heat and stir until the mixture separates from the pan.
Then, turn off the heat, add the heavy cream, and stir until smooth.
Pour some milk into a shallow bow and dip the Maisena cookies (start with 10 cookies for each layer, and add more if needed), making sure both sides of the cookies are soaked.
Once the cookies are soaked, place them in a straight line on large platter.
Add a layer of filling to every other cookie from the saucepan once it’s cooled.
Finish with a filling layer and garnish with Pasokin.
Store in the refrigerator, and allow at least 5 hours (or leave overnight) to settle.

Prep Time: 30 minutes
Yield: 15 servings