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in a pan, mix the condensed milk with the crumbled paçocas and let the brigadeiro point, turn off the fire and add the cream.
Line a refractory with some of the cream, make a layer of biscuit soaked in milk and alternate the layers of biscuit and cream.
To finish, sprinkle more paçoca on top (2 or 3 are enough) and refrigerate for at least 2 hours.
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