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 😉
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
- Take all the cream in a mixing bowl, whip it till it thickens.
- Add the vanilla essence and the condensed milk according to your sweetness.
- 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.
- Refrigerate the mix for 30 mins.
- In a small desert serving jar or a bown make alternate layers of cream and biscuit crumble.
- See to it that the biscuit layer is thick so that it doesnt moist out of the cream layer.
- Let the final top layer be of the cookie crumble, refrigerate for about 3 to 4 hours.
- You can garnish it with sweet cherries , hersheys syrup or anything you like.