Cream with Cookies and Peanut Butter

For the Base

• 16-18 Chocolate Chip Cookies
• ½ cup milk
• 3 tablespoons brandy (cognac)

For the Cream

• 500ml heavy cream (whipping cream)
• 2 tablespoons powdered sugar
• 1 package (200g) cream cheese
• 3 well-heaping tablespoons peanut butter
• 3 well-heaping tablespoons Dulce de leche (caramelized condensed milk)

For the Topping

• 2 Chocolate Chip Cookies or grated dark chocolate for topping

1. In a bowl, mix the milk and brandy. Dip the cookies into the mixture until well coated with the milk and arrange them on the bottom of a rectangular baking dish measuring 18x28cm. Pour the heavy cream and sugar into the mixer bowl and beat well until you achieve stiff whipped cream. Transfer it to a bowl and set aside.
2. Place the cream cheese, peanut butter, and caramelized condensed milk into the mixer bowl (no need to wash it). Beat until the ingredients are combined. Add the whipped cream spoonful by spoonful, folding gently with a spatula using circular motions.
3. Spread the cream over the cookies. Sprinkle the surface with 2 crushed cookies or grated dark chocolate. Place in the refrigerator for 2-3 hours to set, and then serve.