Unbaked krémeš dessert with caramel

1. 

whole milk 3.5% 1.05 quart (1000 ml) • vanilla pudding - powder 3.5 oz (100 g) • sugar granulated 2 tbsp

Pour most of the milk into a pot, add sugar and bring to a boil. Mix pudding powders in a little milk, pour into hot milk and cook a thick pudding. Let cool.

2. 

unsalted butter 5.25 oz (150 g) • powdered sugar 3 tbsp

Beat room-temperatured butter with sugar until creamy.

3. 

Add butter to the pudding and whip a smooth cream.

4. 

butter biscuits 1.1 lb (500 g) • condensed milk 14 oz (397 g)

Line a cake mould (diameter 24 cm) with butter cookies. Heat the caramel condensed milk and pour it over the biscuit base.

5. 

Cover with a layer of cookies.

6. 

Spread the pudding cream evenly on the layer of biscuits.

7. 

Cover with the last layer of cookies.

8. 

whipping cream (30-33% fat) 2.1 cup (500 ml) • powdered sugar 3 tsp • cream stabilizer 0.75 oz (20 g)

Whip the whipping cream with sugar and stabilizer, spread evenly on the dessert. Put the cake in the refrigerator for a few hours to harden.