Grape Pie

In a saucepan, add the condensed milk, the packs of light cream, the milk powder and the unsalted butter, turn on the heat to medium-low and stir nonstop until combined and slightly thickened. 

After that, turn off the heat and let the cream cool until it reaches room temperature.

Meanwhile, in a food processor, add the chocolate biscuits without the creamy filling and crush them until they are fine crumbs. 

Now, pour in the melted butter and process again until combined. 

Transfer this biscuit mixture to a removable-bottom pie pan and press firmly to make a compact base.

Next, cover this base with a layer of 200g of halved green grapes. 

Pour in half of the cream we made and spread until flat. 

Make another layer of halved green grapes over the cream. 

Cover the grapes with the rest of the cream and spread well until flat. 

Take the pie to the fridge and let it chill for at least two hours.

Next, sprinkle milk powder to taste all over the pie and garnish with green grapes. 

Serve.