This is the dessert that never should have made it to He Cooks, She Cooks.
Even as I made it, I joked to a friend, “This is the stuff you don’t see on the blog.” But you know what? The result was too good not to share. And we are college students. It wouldn’t hurt to include a recipe that others could recreate in a dorm room.
The whole thing started as a last resort dessert. Too lazy/hungry to start baking, I suggested my friends and I dip graham crackers in sweetened condensed milk and call it a night. I don’t have high maintenance friends, so that’s what we started to do. But after a few dips, I got an idea. What if I layered the graham crackers and condensed milk?
Gwen encouraged me, saying it could work like an icebox cake. (I’d never made or
eaten one, but remembering photos of the Smitten Kitchen icebox cake, I figured this was a good thing.) So full steam ahead I went, putting graham crackers into a plastic sandwich container and pouring sweetened condensed milk on top. By the second or third layer, I decided cinnamon and fresh grated nutmeg would be a good idea. Just before the final layer, Kat suggested strawberries.
We were about to dig in when my roommate’s friend walked by and said, “What is that? It looks so fancy!” To which we cracked up laughing because nothing has ever been quite so un-fancy in my kitchen ever.
But it was delicious! It was incredible! No one believed it would be, but it was!
Somehow it wasn’t too sweet. The spice was nice, reminiscent of rice pudding. And the strawberries were perfect. Next time I won’t just use them as garnish. I’ll probably slice them thinly and add them between the layers. We ate some right away and didn’t mind the crunch of the graham crackers, but it’s also good after a night in the fridge so they soften up. My new guilty pleasure…