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TO MAKE SYRUP:
Whisk together 3/4 of a can of condensed milk and heavy cream until smooth. (tip: remove 1/4 cup of condensed milk for the frosting and that leaves you with the remainder)
TO MAKE FROSTING: Beat the heavy cream until soft peaks form. Then add 4 tbsp of condensed milk, 4 tbsp cream cheese, 2 tbsp sour cream and 1 pkg of cool whip; beat until creamy and thick.
ASSEMBLING CAKE: Invert a soaked piece onto a serving plate facing downwards (syrup side down) and frost generously with frosting leaving a little border. Continue to stack and frost lightly crushing cake down between frosting ending with 6 layers in total. Clean up sides; then frost the sides and top. Sprinkle with crushed crumbs and refrigerate at least 4 hours. Repeat like wise with remainder pieces. Recipe makes 2 cakes.
