1. Put Mary biscuits in the dry cup.
2. Start the dry grinding function of the wall breaker to beat the biscuits to fine powder.
3. Add condensed milk to the whipped cream.
4. After the cream is beaten to nine and distributed, put it in the refrigerator for half an hour and put it in a piping bag.
5. Take a beautiful container, spread a layer of biscuit powder on the bottom, and compact it with the back of a spoon.
6. Squeeze another circle of cream.
7. Spread another layer of biscuit powder and use the back of a spoon to flatten it.
8. Then squeeze the cream to spread, repeat until the cup is full, and the top must be covered with the cookie ends.
9. Put it in the refrigerator for three hours to freeze the cake hard.
Tips:1. The ends of the biscuits must be compacted.
2. It is best to squeeze the cream flat so that the layers will look good.
