Place the biscuits into the food processor and pulse until they’re fine crumbs. If you don’t have a food processor, you can put the biscuits into a gallon sized plastic bag, and pound them with a rolling pin or small frying pan.

Pour the cold heavy cream into a bowl, then add in the vanilla extract.

Begin to whip the cream and vanilla for about 30 seconds until it starts looking fluffy.

Now add in your condensed milk. Start with 2/3 of a cup, and beat it in until you’ve got stiff peaks. If you’d like the whipped cream sweeter, add in the rest. Don’t overmix, or you’ll end up with sweetened butter!

Grab a glass of your choice and place a layer of whipped cream in the bottom. Smooth out the cream. Sprinkle some biscuit crumbs (don’t make it too thick, you want the whipped cream to soften each layer of biscuit crumbs so that the dessert is silky and not dry. Repeat with several layers of whipped cream and crumbs, ending with whipped cream and a light sprinkle of crumbs as a garnish. Cover the desserts with plastic wrap and refrigerate them for 2-3 hours and then you’re ready to serve!