Description
This Berries and Cream Layer Dessert is made with a vanilla cookie crust, dulce de leche and a tasty fruit-filled cream layer! It’s so fresh and fruity; every bite is a little piece of heaven!
Ingredients
CRUST
- 2 1/2 cups (334g) vanilla wafer crumbs
- 3 tbsp (39g) sugar
- 1/2 cup (112g) butter, melted
DULCE DE LECHE LAYER
- 1 cup (240ml) heavy whipping cream
- 1/2 cup (58g) powdered sugar
- 13.4 oz dulce de leche
CREAM LAYER
- 16 oz (452g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 1/2 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream
- 1/2 cup (58g) powdered sugar
- 2 cups (260g) chopped berries*
TOPPING
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 300°F (148°C). Prepare a 9×13 inch pan with non-stick spray.
- To make the crust, stir together the vanilla wafer crumbs, sugar and melted butter. Pour the mix into the prepared pan and press into the bottom.
- Bake the crust for 8 minutes then remove from oven. Place in the refrigerator to cool while you make the filling.
- To make the dulce de leche layer, add the heavy whipping cream and powdered sugar to a large mixer bowl, then whip on high speed until stiff peaks form.
- Gently fold about 1/3 of the whipped cream into the dulce de leche.
- When mostly combined, add another third of the whipped cream, then fold in the remaining whipped cream.
- Pour the dulce de leche mixture over the crust and spread into an even layer. Place in the refrigerator while you make the next layer.
- To make the cream layer, add the cream cheese, sugar and vanilla extract to a large mixer bowl. Beat until well combined and smooth. Set aside.
- Add the heavy whipping cream and powdered sugar to another mixer bowl, then whip on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese in two parts.
- Add the chopped berries and gently stir to combine.
- Drop spoonfuls of the cream cheese mixture over the dulce de leche layer, then spread into an even layer. Place in the refrigerator while you make the next layer.
- To make the topping, add the heavy whipping cream, powdered sugar and vanilla extract to a mixer bowl, then whip on high speed until stiff peaks form.
- Spread the whipped cream into an even layer on top of the cream layer. Refrigerate the dessert until firm, I recommend overnight.
- Top the dessert with chopped berries, then refrigerate until ready to serve. Dessert is best for 2-3 days, or until the fruit spoils.
Notes
I used two 6 oz containers of raspberries, 1 lb container of strawberries and 1 pint of blueberries. Feel free to use a different mix of fruit.
I recommend keeping the dessert refrigerated. It will soften as it sits out at room temperature.
Nutrition
- Serving Size: 1 Slice
- Calories: 470
- Sugar: 44.6 g
- Sodium: 263.5 mg
- Fat: 27 g
- Carbohydrates: 51.5 g
- Protein: 7.1 g
- Cholesterol: 75.1 mg