Name: Champurrado Charlotte
Prep time: 20 s
Cook time: 5 s
Total time: 265 s
Yield: 16
Cuisine: Mexican
Ingredients: 1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink; 1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk; 1/4 cup water; 2 tablespoons masa flour; 18 to 24 soft ladyfinger cookiessplit in half; 1 package (8 ounces) reduced-fat cream cheeseat room temperature; 1 container (8 ounces) frozen light whipped toppingthawed; 1 1/2 cups sliced fresh strawberries

Ingredients

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1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink
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1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
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1/4 cup water
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2 tablespoons masa flour
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18 to 24 soft ladyfinger cookies, split in half
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1 package (8 ounces) reduced-fat cream cheese, at room temperature
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1 container (8 ounces) frozen light whipped topping, thawed
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1 1/2 cups sliced fresh strawberries

Key Ingredients

Mexican Hot Chocolate - 6 Tablets

(6 Tabs)

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

Make It

Step 1

Heat Abuelita chocolate, sweetened condensed milk and water in a small saucepan over medium heat until chocolate is dissolved. Reduce heat to low. Add masa; cook, stirring occasionally, for 2 to 3 minutes or until thickened. Remove from heat; cool for 10 minutes.

Step 2

Trim about 1 inch off of ladyfingers and scatter small cut pieces around bottom of 9-inch springform pan. Place remaining ladyfingers upright around inside of pan. Any extra ladyfingers can be put on the bottom.

Step 3

Beat together cream cheese and chocolate mixture until completely combined. Gently fold in whipped topping.

Step 4

Spoon half of mixture over ladyfingers. Use a spatula to gently spread evenly. Top with a layer of sliced strawberries. Spoon remaining mixture over strawberries and spread evenly. Refrigerate for 4 hours.