No-bake cookies were invented in 1960s Texas during sugar rationing—housewives couldn't afford oven heat bills.
No-Bake Cookie Dessert
Indulge in a delightful no-bake cookie dessert that’s as simple as it is scrumptious! Layered with crunchy cookie crumbles, creamy whipped topping, and a drizzle of rich chocolate, this treat is perfect for satisfying your sweet tooth any time of day. Whip it up in minutes and enjoy a blissful bite without turning on the oven!
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 can of condensed milk
- 500 milliliters of milk (16.9 fl oz)
📦Other(3)
- 25 grams of María cookies (0.88 oz)
- 20 grams of unflavored gelatin (0.71 oz)
- a little bit of instant coffee
👨🍳 Instructions
- 1
Place 25 grams of María cookies in a blender and gradually add 500 milliliters of milk until well hydrated.
- 2
Once the cookies are soft, add 1 can of condensed milk and a little bit of instant coffee, mixing until fully integrated and creamy.
- 3
Add 20 grams of unflavored gelatin that has been previously hydrated and dissolved. Mix again until everything is well combined.
- 4
Pour the mixture into disposable cups or containers and decorate as desired with crushed cookies or a sprinkle of coffee.
- 5
Refrigerate the cups for two hours until the dessert reaches the ideal texture.
- 6
Serve and enjoy your easy no-bake dessert.
💡 Pro Tips
- ✓Hydrate gelatin in cold liquid using a 1:5 ratio (20g gelatin to 100ml cold milk) for 5 minutes, then dissolve at 60-70°C to prevent protein denaturation that causes grainy texture.technique1:5 ratio, 60-70°C
- ✓Blend cookies to fine crumbs first, then add milk in 3 stages (200ml, 200ml, 100ml) to prevent lumping and achieve uniform hydration without overworking the mixture.technique3-stage addition
- ✓Cool the gelatin mixture to 35-40°C before combining with condensed milk to prevent the dairy proteins from curdling due to temperature shock.timing35-40°C
- ✓Refrigerate for exactly 2 hours at 4°C because gelatin reaches 80% of its final strength in this timeframe, while longer chilling can cause syneresis (weeping).timing2 hours at 4°C
- ✓Use María cookies specifically because their 8-10% sugar content and wheat flour base provide optimal texture when hydrated, unlike higher-fat cookies that resist milk absorption.ingredient8-10% sugar content
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
Share this recipe
No-bake cookies were invented in 1960s Texas during sugar rationing—housewives couldn't afford oven heat bills.
No-Bake Cookie Dessert
Indulge in a delightful no-bake cookie dessert that’s as simple as it is scrumptious! Layered with crunchy cookie crumbles, creamy whipped topping, and a drizzle of rich chocolate, this treat is perfect for satisfying your sweet tooth any time of day. Whip it up in minutes and enjoy a blissful bite without turning on the oven!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 can of condensed milk
- 500 milliliters of milk (16.9 fl oz)
📦Other(3)
- 25 grams of María cookies (0.88 oz)
- 20 grams of unflavored gelatin (0.71 oz)
- a little bit of instant coffee
👨🍳 Instructions
- 1
Place 25 grams of María cookies in a blender and gradually add 500 milliliters of milk until well hydrated.
- 2
Once the cookies are soft, add 1 can of condensed milk and a little bit of instant coffee, mixing until fully integrated and creamy.
- 3
Add 20 grams of unflavored gelatin that has been previously hydrated and dissolved. Mix again until everything is well combined.
- 4
Pour the mixture into disposable cups or containers and decorate as desired with crushed cookies or a sprinkle of coffee.
- 5
Refrigerate the cups for two hours until the dessert reaches the ideal texture.
- 6
Serve and enjoy your easy no-bake dessert.
💡 Pro Tips
- ✓Hydrate gelatin in cold liquid using a 1:5 ratio (20g gelatin to 100ml cold milk) for 5 minutes, then dissolve at 60-70°C to prevent protein denaturation that causes grainy texture.technique1:5 ratio, 60-70°C
- ✓Blend cookies to fine crumbs first, then add milk in 3 stages (200ml, 200ml, 100ml) to prevent lumping and achieve uniform hydration without overworking the mixture.technique3-stage addition
- ✓Cool the gelatin mixture to 35-40°C before combining with condensed milk to prevent the dairy proteins from curdling due to temperature shock.timing35-40°C
- ✓Refrigerate for exactly 2 hours at 4°C because gelatin reaches 80% of its final strength in this timeframe, while longer chilling can cause syneresis (weeping).timing2 hours at 4°C
- ✓Use María cookies specifically because their 8-10% sugar content and wheat flour base provide optimal texture when hydrated, unlike higher-fat cookies that resist milk absorption.ingredient8-10% sugar content