Cookie or biscuit crumbles are one of the key ingredients I have found people using in many puddings and in combinations with fruits now a days and it has its own charm. This is the first recipe I have tried making with biscuit crumble and I must say it was yummy…while writting this blog I feel like I again want to have it right now!!…and wait I’ll go and have one spoon of it again.. 😛 .Though I have seen people using marrie biscuits in India for serradura I have used one of my childhood favorite biscuit – Nice. I love it when I dig in and the cream comes out of the nicely settled pudding.

See how yummy it looks, imagine how yummy it would be eating it 😉

INGREDIENTS

Heavy whipping cream – 250ml
Sweetened condensed milk – 120ml (use cream to condensed milk ratio as 2:1)
Any non cream biscuits you like – 2 packets / 500 grams

INSTRUCTIONS

1. Take all the cream in a mixing bowl, whip it till it thickens.
2. Add the vanilla essence and the condensed milk according to your sweetness.
3. Please note that I have not used vanila essence because my condensed milk was already vanila flavoured, but if yours is not then you can add 1/2 tsp of vanilla essence.
4. Refrigerate the mix for 30 mins.
5. In a small desert serving jar or a bown make alternate layers of cream and biscuit crumble.
6. See to it that the biscuit layer is thick so that it doesnt moist out of the cream layer.
7. Let the final top layer be of the cookie crumble, refrigerate for about 3 to 4 hours.
8. You can garnish it with sweet cherries , hersheys syrup or anything you like.