Ingredients
- 36-40 petit beurre (semi sweet rectangular biscuits)
- 16 ounce whipping cream or whipped cream (I use non dairy)
- 2/3 of a 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
Beat whipping cream to make chantilly.
Add sweetened condensed milk and vanilla.
Beat again until you have a very thick mixture.
Lay the half quantity of biscuits (up side down) in a rectangular baking pan or a food container.
Spread evenly the whipping cream mixture over the biscuits.
Lay the rest biscuits (up side up) over the whipping cream.
Be careful to place the top biscuit just above the bottom at the same point and in the same direction to create the sandwiches.
Cover and put the baking pan or food container with the sandwiches in the deep freeze and let it stay 3-4 hours at least.
Usually the sandwiches are much better the next day.
Beat whipping cream to make chantilly.
Add sweetened condensed milk and vanilla.
Beat again until you have a very thick mixture.
Lay the half quantity of biscuits (up side down) in a rectangular baking pan or a food container.
Spread evenly the whipping cream mixture over the biscuits.
Lay the rest biscuits (up side up) over the whipping cream.
Be careful to place the top biscuit just above the bottom at the same point and in the same direction to create the sandwiches.
Cover and put the baking pan or food container with the sandwiches in the deep freeze and let it stay 3-4 hours at least.
Usually the sandwiches are much better the next day.
enjoy
PS. You can add and mix anything you like in the whipping cream mixture,
such unsweetened cocoa powder (to make chocolate), chocolate chips or pistachios (unsalted and roasted).
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