Maria-Cookie Cake

• 1/2 cup 35% cream
• 2 1/2 cups sweetened condensed milk
• 2 envelopes of unflavoured gelatin
• 1 (800 g) box maria cookies (box of 4 packages, 34 cookies per individual package)
• 2 cups strong coffee
• Alternate base
• 34 cookies
• 1 egg

1. Using an electric mixer, whip the cream until it thickens.
2. Slowly combine the condensed milk to the cream.
3. In a separate bowl, prepare the unflavoured gelatine according to package directions.
4. Once the gelatine is ready, pour it into the cream and condensed milk mixture and mix it well.
5. Line the entire bottom of a cake pan with cookies.
6. Add a layer of the cream and milk mixture on top of the cookie base.
7. Using a slotted spatula, individually soak the cookies in the coffee and layer on top of the cream+milk layer.
8. Alternate layers of cream+milk mixture and coffee-soaked cookies.
9. Top with any remaining cookie crumbs if desired.
10. Refrigerate for about 2 hours before cutting portions/serving.
11. *Alternate cookie base: Finely crumb 1 34-cookie package and mix in 1 egg. Firmly press into bottom of cake pan to create a base. Bake for 5 minutes in a 350F oven for about 5 minutes. Turn off oven but let the base cool inside the oven while you prepare the rest of the cake.

cream, condensed milk, unflavoured gelatin, maria cookies, coffee, alternate base, cookies, egg

Taken from www.food.com/recipe/maria-cookie-cake-452520 (may not work)