No-Bake Layered Biscuit and Chantilly Cream Dessert
A crowd-pleasing, no-bake layered dessert with chocolate milk-soaked biscuits and a rich, airy cream made from whipped cream and sweetened condensed milk. Simple, impressive, and absolutely delicious!
🛒 Ingredients
20 servings
- 1¾ cups heavy whipping cream (cold)
- 1 can sweetened condensed milk (14 oz), chilled
- ¾ cup thick crème fraîche or sour cream, chilled
- 1 package ladyfingers or butter cookies (7 oz)
- 1 cup whole milk for soaking
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Chocolate sprinkles or crushed peanuts for topping
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Directions
- 1
Place the heavy cream, condensed milk, and crème fraîche in the freezer for at least 1 hour until very cold.
- 2
Whip the heavy cream with an electric mixer until stiff peaks form. Add the chilled condensed milk and beat again, then fold in the crème fraîche until the mixture is thick and fluffy.
- 3
Whisk together the milk, cocoa powder, and vanilla in a shallow bowl until fully dissolved.
- 4
In a rectangular dish, spread a thin layer of cream on the bottom. Quickly dip each biscuit into the chocolate milk and arrange them in a single even layer.
- 5
Repeat the layers — cream, then soaked biscuits — ending with a generous layer of cream on top.
- 6
Decorate with chocolate sprinkles or crushed peanuts. Refrigerate for at least 4 hours or overnight before serving.
💡 Chef's Tip
Do not over-soak the biscuits — a quick dip keeps them soft without turning mushy. This dessert tastes even better the next day after resting overnight in the fridge.
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