Ingredients

The following ingredients have 14 Servings
  • 2 1/2 cups (334g) vanilla wafer crumbs
  • 3 tbsp (39g) sugar
  • 1/2 cup (112g) butter, melted
  • 1 cup (240ml) heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 13.4 oz dulce de leche
  • 16 oz (452g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 1/2 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 2 cups (260g) chopped berries*
  • 1/2 cup (120ml) heavy whipping cream
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract

Instruction

  • Preheat oven to 300°F (148°C). Prepare a 9×13 inch pan with non-stick spray. 2.
  • To make the crust, stir together the vanilla wafer crumbs, sugar and melted butter. Pour the mix into the prepared pan and press into the bottom. 3
  • Bake the crust for 8 minutes then remove from oven. Place in the refrigerator to cool while you make the filling. 4
  • To make the dulce de leche layer, add the heavy whipping cream and powdered sugar to a large mixer bowl, then whip on high speed until stiff peaks form. 5
  • Gently fold about 1/3 of the whipped cream into the dulce de leche. 6
  • When mostly combined, add another third of the whipped cream, then fold in the remaining whipped cream. 7
  • Pour the dulce de leche mixture over the crust and spread into an even layer. Place in the refrigerator while you make the next layer. 8
  • To make the cream layer, add the cream cheese, sugar and vanilla extract to a large mixer bowl. Beat until well combined and smooth. Set aside. 9
  • Add the heavy whipping cream and powdered sugar to another mixer bowl, then whip on high speed until stiff peaks form. 1
  • . Gently fold the whipped cream into the cream cheese in two parts. 1
  • . Add the chopped berries and gently stir to combine. 1
  • . Drop spoonfuls of the cream cheese mixture over the dulce de leche layer, then spread into an even layer. Place in the refrigerator while you make the next layer. 1
  • . To make the topping, add the heavy whipping cream, powdered sugar and vanilla extract to a mixer bowl, then whip on high speed until stiff peaks form. 1
  • . Spread the whipped cream into an even layer on top of the cream layer. Refrigerate the dessert until firm, I recommend overnight. 1
  • . Top the dessert with chopped berries, then refrigerate until ready to serve. Dessert is best for 2-3 days, or until the fruit spoils.