Layered Chocolate Cookie Cake
Topped with fresh raspberries and chocolate syrup, this Layered Chocolate Cookie Cake is a treat the whole family can enjoy. Perfect for entertaining too.
- Nonstick cooking spray
- 16 to 18 chocolate graham cracker squares, divided
- 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
Directions, Reviews, Nutrition
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.
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.
What did you think? Share Your Review »
Be the first to review this recipe!
Thank you for reviewing this recipe.
Serving Size: 1/9 of Recipe
Servings Per Recipe: 9
- Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet.