Tres Leches
- SERVES
- 12
- PREP
- 3 Hr 20 Min
This Hispanic dessert is becoming really popular all around the country and I think that Tres Leches, Spanish for "three milks," translates to lots of "OOH IT'S SO GOOD!!"
What You'll Need
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 pint half-and-half
- Pinch of salt
- 2 pound cakes (12 ounces each)
- 1 container (8 ounces) frozen whipped topping, thawed
What to Do
-
In a large bowl, combine the sweetened condensed milk, evaporated milk, half-and-half, and salt; stir well and set aside.
-
Cut each pound cake into six slices. Lay the slices tightly into the bottom of a 9" x 13" baking pan.
-
Pour the milk mixture evenly over the cake slices, cover, and refrigerate for 2 to 3 hours.
- Spread the whipped topping over the cake and chill uncovered for another 1 to 2 hours. (There will still be some liquid on the bottom of the pan because this is more like a pudding than a regular cake and should be eaten with a spoon.)
Notes
It's traditional to eat this plain, but I like to cover the top with fresh berries, other fresh fruit, or your favorite pie filling before serving.