Raspberry Leche Icebox Cake (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 packages of Chocolate Maria Cookies by Goya Foods
02 - 2 cups of thawed and drained frozen raspberries
03 - 300 ml of caramel dulce de leche sauce
04 - 4 cups of heavy cream for whipping

→ Garnish

05 - Shaved chocolate pieces
06 - Fresh raspberries for topping

# Instructions:

01 - Whip the heavy cream until stiff peaks hold. Gently mix in the dulce de leche and the drained raspberries.
02 - Spread a layer of chocolate cookies across the base of a 9x13 baking pan. Spoon on a third of your cream mixture evenly.
03 - Cover with another layer of cookies. Spread another portion of the cream mixture over the new cookie layer.
04 - Finish with one last cookie layer, then spread the rest of the whipped cream mixture across the top.
05 - Scatter the raspberries and the chocolate shavings over everything.
06 - Let it rest in the fridge for at least 8 hours, or leave it overnight to settle completely.

# Notes:

01 - Prepare this dessert up to one day ahead.
02 - Swap in any chocolate wafer cookies if you can't find Maria cookies.
03 - Ensure the raspberries have no excess liquid.

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