Easy cookie base cake

 

Ingredients

15 sandwich cookies
120 g. cream cheese, at room temperature
4 tbsp unsalted butter, at room temperature
1/2 fl. of tea powdered sugar
1 tsp. vanilla extract
1 1/2 fl. of tea whole milk
120 gr. instant chocolate cream mixture
240 g. whipped cream

How to:

Place the cookies in a large resealable food bag, leaving a small opening for air to escape.
Use a rolling pin to crush the cookies into gravel-sized crumbs. You can also grind them in a food processor.
Add the cream cheese, butter, powdered sugar, and vanilla extract to a large bowl and beat with a hand mixer on medium-high speed until fluffy, 3 to 4 minutes. Put it aside.
In a medium bowl, whisk the milk and cream mixture until combined and thick. Use a rubber spatula to mix the whipped cream.
Add the cream mixture to the cheese mixture and mix until smooth and fully combined.
Add 2 tablespoons of cookie crumbs to the bottom of each cup and top with about 1/4 cup of cream, garnishing with the crushed cookies.
Repeat for the entire mixture.