*Earlier in the day or up to two weeks before, turn your condensed milk into caramel. You achieve this by removing the labels from the cans then setting them in a pot making sure they are completely submerged in water. Bring the water to a boil then reduce to a simmer for 3 hours, checking every hour and adding water if the cans are no longer submerged. After 3 hours,remove the cans and allow to cool completely.

In a medium bowl,use your hand mixer to whip the heavy cream, 1 tsp vanilla, and ½ tsp salt until you get soft peaks, then set aside in the fridge.

In a large bowl, combine the softened cream cheese, dulce de leche, 1 tsp vanilla and ½ tsp salt and use your hand mixer to combine until smooth

Bring out your whipped cream and use a spatula to fold it into your cream cheese caramel mixture

Get an 8 or 9” springform baking pan. However, if you don’t have one don’t sweat it! Use a pretty glass bowl if you have one (the layers this dish makes are pretty) or simply make the layers in any baking dish. Depending on the size of your dish, you might get larger layers but less of them, or smaller layers but more of them.

Layer the bottom of your pan with Tate’s chocolate chip cookies, breaking them if need be to cover the entire bottom.

Add a layer of your creamy filling followed by a sprinkle of the mini chocolate chips and heath bits.

Repeat steps 6-7 for as many layers as you can fit. (If you have extra filling, don’t worry, I have a plan!!)

Cover your dish with plastic wrap using toothpicks if needed so the wrap doesn’t get stuck to your top layer and refrigerate overnight.

The following day, bring out your dish and carefully remove it from the springform pan. Cut into the most decadent, gorgeous cake you have ever seen!