Muhallabia and Jello Pudding

Ingredients

• 3 cups heavy cream
• 1 cup milk
• 6 tablespoons cornstarch
• 1/2 cup granulated sugar
• 1 teaspoon orange blossom water (or vanilla)
• 2 Jello packets
• 2 cups cold water
• 1 cup boiling water
• 1 cup milk
• 2 8oz packages of tea cookies (about 45-50 cookies)

Instructions

1. 1

   Dip the tea cookies in milk for a few seconds in a large bowl until slightly softened and lay two layers on top of each other in a 9x13 pan.

2. 2

   To make the muhallabia, whisk together the cornstarch, heavy cream, sugar, orange blossom water, and milk in a pot without turning on the heat. Stir until the cornstarch is fully dissolved and smooth.

3. 3

   Turn the heat to medium and continuously whisk to prevent lumps from forming until the muhallabia is thickened, about 8-10 minutes. Do not stop mixing, as it can burn.

4. 4

   Once thickened, pour evenly over the cookie base. Smooth out the surface and let it cool for 20 minutes.

5. 5

   In a heavy based saucepan, dissolve 2 Jello packets in hot water. Whisk well until dissolved. Add two cups of cold water and whisk again. Let it sit for about 3-5 minutes to cool slightly.

6. 6

   Carefully pour the Jello mixture on top of the cooled muhallabia layer. Once poured, let it sit at room temperature for 15 minutes.

7. 7

   Refrigerate for about 4 hours to set completely. Slice the dessert into squares once ready to serve.