It has been raining every other day now and I’ve been blessed. I’ve always loved rain (but not too much because then that would be called a disaster in every sense of the word) even if most people don’t. When it rains during the day I feel like its cleansing the earth therefore making it neater and quieter. If it rains during the night I believe its giving life to the farmers crops and soothes our tired working souls. Also when it rains I get to have a chance to repair the house. You know, do some DIYs while trying to avoid getting soaked. So far I’ve hammered down floppy and flapping plywood underneath a window cover. Sealed ceiling leaks and other leaks all throughout the grocery. I need not do this if only I was present during the construction but that’s not something I still want to look back to.
So in the past posts, when it rains I usually feature something to the likes of soup or any other hearty/heavy meals for warmth this time I’m being whimsical.
Truth be told I’ve been coughing non stop (yes, it’s back after days of thinking I got better) and this time its worse. I was so sick the other day that I had to sleep the entire daytime. Still I’m feeling the magic. Here’s my cookies and cream sandwich as I enjoy a chilly and windy afternoon in the front porch.
Cookies and Cream Sandwich
5 ½ cups semi-crushed cookie sandwich (I used Oreo)
½ cup melted butter
1 ½ cup condensed milk, room temperature
1 cup sour cream, chilled
2 cups heavy cream, chilled
Line 10-12 3×3-inch round pans with plastic wrap, make sure to leave extra plastic to hang over the rims. ( To make it easier to remove the cookies later.)
In a food processor, pulse semi-crushed cookies and butter until well mixed. It should feel damp, smooth and sticky. Divide half of the cookie-butter mixture amongst the pans. Press firmly to form the sandwich’s bottom crust. Set aside.
In another bowl, whip heavy cream until thick, fold in condensed milk and sour cream. Blend well to balance the flavours. Spoon over bottom crust of each pan, smooth the cream filling with the back of the spoon. Chill for 2 hours in the freezer, covered. Carefully press remaining cookie-butter mixture over the cream filling to form the top crust. Freeze overnight (or if you made this early in the morning, 8 hours will do).
Lift the cookies and cream sandwich carefully using the extended plastic wrap. Peel off the plastic wrap and serve immediately.
I made these the first time during summertime and served it in the afternoon, it melted quickly thus I suggest you make your guests peel off the plastic wrap themselves. Of course that will only work if your having a very relaxed, lounging around kind of get together. Back to my rain story, so this time I had these lovely black and white marvels yesterday afternoon as it rained and I was sold.
Its good rain or shine, of course that just me but who knows? You might like it that way as well. So go and try.
