Step 1

In the bowl of a food processor, blitz the cookies into fine crumbs.

Step 2

In the bowl of a stand mixer fitted with the whip attachment, beat the cream until medium-soft peaks form, 3 to 5 minutes.

Step 3

Add the sweetened condensed milk and continue whipping until medium-stiff peaks form, 2 to 4 minutes more.

Step 4

Spoon the cream into a resealable plastic bag and snip off one of the bottom corners of the bag to make for easy piping.

Step 5

In individual glass serving dishes, wine glasses, martini glasses, short Mason jars, or a single large serving dish, alternate layering the cream and the cookie crumbs beginning and ending with the cream. You should have about 7 layers.

Step 6

Garnish with anything you desire, whether ground cinnamon, almonds, toasted coconut, or the very untraditional (though stunning) passion fruit pulp and seeds.

Step 7

Refrigerate at least 4 hours or preferably overnight to allow the cookies to soften. If chilling overnight, tent the puddings with plastic wrap to avoid it drying out.

Step 8

Serve cold and garnish, if desired, with cinnamon, almonds, coconut, and/or passion fruit just before serving.