No-Bake Raspberry Cake (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 packs Goya Chocolate Maria Cookies
02 - 2 cups thawed and well-drained frozen raspberries
03 - 300 ml caramel sauce with dulce de leche flavor
04 - 4 cups heavy cream for whipping

→ Garnish

05 - Chocolate curls or shavings
06 - Fresh raspberries to decorate

# Instructions:

01 - Whip the heavy cream until it forms stiff peaks. Gently mix in the caramel sauce and the drained raspberries.
02 - Layer a row of chocolate Maria cookies in the bottom of a 9x13 baking dish. Spread 1/3 of the cream mixture over the cookies.
03 - Add the next layer of cookies, followed by another portion of the whipped cream mix.
04 - Spread the remaining cream mixture over a final cookie layer.
05 - Sprinkle with chocolate curls and decorate with fresh raspberries on top.
06 - Place in the fridge for at least 8 hours or let it sit overnight. Serve when chilled.

# Notes:

01 - Prepare a day in advance; refrigerates well for up to 24 hours.
02 - Chocolate wafers or similar cookies work if Maria cookies aren’t available.
03 - Drain the raspberries thoroughly to avoid extra liquid.

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