Quatro Leches (Four Milk) Pudding

For the pudding:

In a heavy bottomed saucepan, heat milk and whipping cream until near a rolling boil. Add condensed milk and allow the three to combine and heat thoroughly with the rest. Turn off heat once it’s heated through. Mix in vanilla. Set aside.

Put cold water in a small bowl and sprinkle gelatin over it. Allow gelatin crystals to fully dissolve. Blend gelatin into milk mixture. Pour in crushed pineapple and combine all ingredients well.

Spoon into cups or pudding molds a little over halfway full in each one. Allow to chill for about 15 minutes until semi-set.

For the cookie topping:

Roughly crush up the Marie biscuits in a food processor. Don’t let it crust into a powder though. There needs to be enough crunch texture. Take them out of the food processor and put them into a bowl. Add butter and sugar. Blend with your fingers until thoroughly moistened.
Keep aside.

Pudding assembly:

Take out chilled and set pudding (it should be set on sides with a slight wobble in the center).

Spoon a tablespoon or two of dulce de leche on top of the pudding (if the dulce de leche is too thick, microwave at 70% power for 10 seconds). Sprinkle 2-3 tablespoons of crushed cookies over each pudding cup.

Refrigerate and serve cold. Top with strawberries when ready to serve.