Everyday Recipes

Layered Chocolate Cookie Cake

Official LA LECHERA®
Layered Chocolate Cookie Cake
15 min
2 min
9 servings
  • Topped with fresh raspberries and chocolate syrup, this Layered Chocolate Cookie Cake is a treat the whole family can enjoy. Perfect for entertaining too.

Key Ingredients

A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.
Condensed Milk

Sweetened Condensed Milk 14 oz Can

14 oz. Can


  • Nonstick cooking spray
  • 16 to 18 chocolate graham cracker squares, divided
  • 2 envelopes (7 grams each) unflavored gelatin
  • 2 1/2 cups milk
  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • Fresh raspberries
  • Chocolate syrup

Make It

Step 1

Spray 8-inch-square baking pan with nonstick cooking spray. Layer half of graham crackers onto bottom of pan.

Step 2

Whisk gelatin into milk in medium saucepan. Stir in sweetened condensed milk, eggs and cornstarch. Heat mixture over medium heat, stirring constantly, until it reaches a boil. Reduce heat to low; cook, stirring constantly, for 1 minute or until thickened. Remove from heat; stir in vanilla extract.

Step 3

Spoon half of mixture over graham crackers in pan. Top with remaining graham crackers; cover with remaining mixture. Refrigerate for 2 hours or until firm. Garnish with raspberries and chocolate syrup.

Why People Are Loving It