A popular dessert, atleast in our part of Mexico, is the pastel helado. It's an icebox cake, somewhat similar to a tiramisu, but completely different in flavor. The base for the cake is Maria's cookies. A very popular cookie throughout Mexico, and now available in the States.
My husband, introduced me to this dessert when we were dating. He would make it often for the potlucks at our church. Of course, all of the women would swoon, not only over the pastel helado, but also over my hubby for having such great culinary skills. No wonder I married him!
- 2-3 packages of Maria's Cookie
- 1 can crushed pineapple (20 oz.), drained, reserve juice
- 1 can sweetened condensed milk (14 oz.)
- 3 sticks of butter, melted
- 4 egg yolks
- Juice of 1 lemon
- Coarsely chopped pecans
- Maraschino cherries
In large bowl, combine the sweetened condensed milk, the melted butter, the egg yolks and the lemon juice. Beat on medium speed of an electric mixer for 2 minutes; set aside. Pour reserved juice from crushed pineapple into a shallow bowl. Dip Maria's cookies in pinapple juice, then place in a 9-inch baking dish, in a single layer. (This time I tried it in a springform pan.)
Spoon one-third of milk mixture over cookies. Top with crushed pineapple and chopped pecans. Repeat twice, ending with the crushed pineapple and chopped pecans. Garnish with maraschino cherries. Place in freezer and let set overnight.
*Note: I recommend keeping all your ingredients ready and close at hand.