Strawberry Parfait Cups

In a saucepan, mix the whole milk, sweetened condensed milk, vanilla extract, and cornstarch, ensuring the cornstarch is completely dissolved in the cold liquid.

Place the mixture from the saucepan over low heat, stirring continuously with a whisk until the cream thickens to the consistency of thick pudding that leaves tracks on the surface when whisked.

Transfer the cooked cream to a piping bag (optional, to facilitate use) and set aside.

Crush half a package of vanilla wafer cookies in a blender until you have fine crumbs to use as the base.

In 40ml cups, layer the cookie crumbs on the bottom, leaving about an inch of space for the filling and topping.

Fill the cups with the prepared pastry cream, stopping below the top edge.

Prepare the strawberry gelatin by dissolving the powder in 120ml of cold water. After dissolving, add 120ml of very hot water and stir.

Slice half a container of fresh strawberries and arrange the slices over the layer of cream, which should be firm after its brief time in the freezer.

Pour the liquid gelatin over the strawberries in each cup.

Refrigerate the dessert cups for a minimum of 3 hours, or until the gelatin is completely firm and set.