Name: Chocolate Charlotte
Prep time: 20 s
Total time: 80 s
Yield: 12
Cuisine: Mexican
Ingredients: 30 Maria cookies; 1/4 cup (1/2 stick) buttersoftened; 12 soft ladyfinger cookiessplit in half; 2 packages (8 ounces each) cream cheeseat room temperature; 2 tablets (90 grams each) NESTLÉ® ABUELITA™ Authentic Mexican Hot Chocolate Drinkgrated; 2/3 cup NESTLÉ® LA LECHERA® Sweetened Condensed Milk; 1 cup NESTLÉ® CARNATION® Evaporated Milk; 1 can (7.6 fluid ounces) NESTLÉ® Media Crema; 2 envelopes (7 grams each) gelatindissolved in 1/2 cup warm water; 2 tablets (90 grams each) NESTLÉ® ABUELITA™ Authentic Mexican Hot Chocolate Drinkgrated; 2 tablespoons buttermelted; 1 can (7.6 fluid ounces) NESTLÉ® Media Crema; 2 envelopes (7 grams each) gelatindissolved in 1/4 cup warm water; 1/2 cup sliced strawberries; 1 sprig fresh mint

Make It

Step 1

Line bottom of springform pan with foil; spray bottom and sides of pan with nonstick cooking spray. Mix cookies with 1/4 cup butter; press lightly onto bottom of pan to form the base. Place ladyfingers around the edge of the pan and refrigerate.

Step 2

Beat cream cheese, 2 grated Abuelita tablets, sweetened condensed milk, evaporated milk, 1 can media crema and the gelatin dissolved in 1/2 cup water. Pour the filling over the base and refrigerate until set.

Step 3

Mix 2 grated Abuelita tablets, 2 tablespoons butter, 1 can NESTLÉ® Media Crema and gelatin dissolved in 1/4 cup water. Pour over the filling. Refrigerate until set; decorate with strawberries and mint leaves.