Layered Chocolate Cookie Cake

Layered Chocolate Cookie Cake
Makes:
9
Prep Time:
15
minutes
Total Time:
137
minutes
9
Topped with fresh raspberries and chocolate syrup, this Layered Chocolate Cookie Cake is a treat the whole family can enjoy. Perfect for entertaining too.

In this recipe:

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Ingredients:

  • 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:

SPRAY 8-inch-square baking pan with nonstick cooking spray. Layer half of graham crackers onto bottom of pan.

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.

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Nutrition Facts

Serving Size: 1/9 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Layered Chocolate Cookie Cake

    Ingredients

    • 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

    SPRAY 8-inch-square baking pan with nonstick cooking spray. Layer half of graham crackers onto bottom of pan.

    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.

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