In a pot, place the strawberries, water, and sugar. Let it boil for approximately 10 minutes until you see the strawberries starting to become somewhat transparent, releasing their reddish color and achieving a caramelized texture. Put it in the blender, add two packets of gelatin, and blend; set aside.
For the crust:
Crush the Maria cookies in the blender, add them to the baking dish, and include the tablespoons of butter. Mix until it forms a paste, then press it into the bottom of the dish where you will make the pie, and flatten it with a glass; set aside.
In the blender, combine the sweetened condensed milk, evaporated milk, cheese bars, and hydrated gelatin; blend until smooth. Pour the mixture over the cookie crust, let it sit for a few minutes until it starts to set slightly, and then add the strawberry mixture.
Refrigerate for approximately 3 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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