-
1
Coat an 8-inch-square baking dish with cooking spray and line with plastic wrap, leaving an overhang on all sides.
-
2
Combine the vanilla wafers and pretzels in a large zip-top bag; crush with a rolling pin until you have coarse crumbs with some large pieces.
-
3
Transfer to a medium bowl.
-
4
Beat 2 3/4 cups heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes.
-
5
Sprinkle in 1/2 cup confectioners' sugar and continue beating until just stiff, about 1 more minute.
-
6
Mix 1/2 cup of the whipped cream and 3/4 cup dulce de leche in a small bowl, then fold the mixture back into the remaining whipped cream until combined.
-
7
Mix 2 cups of the dulce de leche whipped cream into the cookie-pretzel crumbs.
-
8
Spread half of the remaining dulce de leche whipped cream in an even layer in the prepared dish.
-
9
Drop spoonfuls of the cookie-pretzel mixture on top and gently smooth with an offset spatula or your fingers.
-
10
Top with the remaining dulce de leche whipped cream and smooth the top.
-
11
Cover with plastic wrap and refrigerate at least 8 hours or overnight.
-
12
Uncover and invert onto a platter; remove the plastic.
-
13
Beat the remaining 1 1/4 cups heavy cream with a mixer on medium speed until soft peaks form, about 2 minutes.
-
14
Sprinkle in the remaining 1/4 cup confectioners' sugar and beat until stiff peaks form, about 2 more minutes.
-
15
Spread on top of the cake.
-
16
Put the remaining 1/4 cup dulce de leche in a microwave-safe measuring cup; microwave until pourable, 20 to 30 seconds.
-
17
Drizzle over the cake.
-
18
What do you think this rolled crepe should be called?
-
19
Let us know; you must use the entry form in order to be considered.
-
20
Photograph by Kana Okada
