1. Unwrap the biscuits
2. Break up
3. Roll out the biscuits...I don’t have a mixer or rolling pin at home, I roll them out in a glass bottle
4. The rolled biscuit pieces! ! ! It needs to be sifted down, the more delicate the better the taste
5. Whip whipped cream and add three teaspoons of white sugar
6. Whip the whipped cream to the point of eighty to nine points.
7. There is no piping bag, just cut a small mouth for the cream in the fresh-keeping bag, and put the biscuits in the bottom of the disposable cup!
8. A layer of biscuits crumble a layer of cream. The bottom and top of the cup are crumbled biscuits. Four layers of cream is the best
9. Finish, put it in the refrigerator for four hours!
