Put the biscuits into a blender and pulse until they’re fine crumbs. If you don’t have a blender, you can put the biscuits into a medium-sized plastic bag, and pound them with a rolling pin
Pour the heavy cream into a bowl, then the vanilla extract and whip until it starts looking fluffy
Add sweetened condensed milk and continue whipping until you’ve got stiff peaks. Be careful not to overmix or you’ll end up with sweetened butter
In individual size glasses, alternate layering the whipped cream and biscuit crumbs Begin and end with the cream and depending on the size of your serving dish, aim for between 5-7 layers
To make it easier, spoon the cream it into a plastic bag and cut off one of the bottom corners for easy spreading
End on the whipped cream and sprinkle a light layer of the crushed biscuits as garnish
Cover the desserts with a plastic wrap and refrigerate for 3-4 hours or preferably overnight to allow the cookies to soften
Remove from fridge 15 minutes before serving and garnish, if desired top with chocolate shavings, strawberries or fresh mint