Biscuit Cream Dessert

Ingredients

• 3 packs plain tea biscuits
• 100 g melted butter
• 1/2 cup condensed milk
• Ingredients for the cream
• 1 tub ready-made Qimeer cream (170 g)
• 1/2 cup sugar
• 1/2 cup powdered milk
• 5 triangular processed cheese wedges
• Click the link to make the best caramel muhallebi
• To make Hanadi's Pineapple Caramel Cake as well, click the link: Pineapple Caramel Cake

Method

1. In a bowl, combine the crushed biscuits with the melted butter and the sweetened condensed milk. Mix well.
2. Divide the mixture among small cake molds or muffin tins. Press it down firmly, bring it up the sides and make a small hollow in the center of each shell.
3. Set the biscuit shells aside.
4. In a blender, combine the ready-made cream, sugar, powdered milk and the triangle cheese wedges. Blend until smooth and well combined.
5. Pour the cream mixture into the center of each biscuit shell.
6. Refrigerate the assembled desserts for 2 hours. Then run a knife around the edge of each mold and carefully lift each piece out and place it on a serving plate.
   Timers: 120 min
7. Garnish with chocolate sauce, pistachio butter (pistachio paste) or any topping you prefer.