Crush the cookies

• Crush the Bolacha Maria cookies into fine crumbs, using a food processor or a bag and a rolling pin.
• Set aside a small handful of crumbs for the topping.

Whip the cream

• Pour the very cold heavy whipping cream into a mixing bowl.
• Whip until it forms firm peaks.

Fold in the condensed milk

• Add the sweetened condensed milk to the whipped cream.
• Fold gently with a spatula until smooth and homogeneous, keeping the airy texture.

Layer the dessert

• Spread a layer of cookie crumbs in the bottom of each glass.
• Cover with a layer of cream, then repeat the layers, finishing with cream.
• Smooth the top and sprinkle the reserved crumbs over the surface.

Chill and serve

• Refrigerate until well set and cold before serving.