For six servings
Chocolate cream cookies 24 (can use Oreos)
Butter half cup melted
Dulce de leche 15 ounces
Cream cheese 8 ounces
Vanilla extract 1 tbsp
Heavy cream whipped 1 cup
Crush cookies with a rolling pin or crush in a small blender. Mix melted butter to make a “cement-type” mixture to use as the base of the cake. (just put cookies in a ziplock and let your kids pound at it with a rolling pin).
Spread this at the bottom of a pie pan and refrigerate for as long as it takes to prepare the filling.
Mix all the filling ingredients except heavy cream together and with a whisk blend them together.
In a separate bowl beat up the heavy cream.
Next mix them all together to make one smooth caramel colored filling.
Spread this mixture over the crust you’ve made.
Refrigerate overnight or at least 4 hours.
Top with strawberries or Oreos.