Serradura (Portuguese Sawdust Pudding)

Step 1

Place the 40 vanilla wafers into a food processor and pulse until the cookies resemble coarse sawdust or breadcrumbs—you want small pieces about the size of peppercorns, not a fine powder.

Step 2

Pour the melted butter over the crushed wafers and sprinkle in the salt, then stir with a fork until the crumbs are evenly coated and look slightly dampened, about 30 seconds.

Step 3

Pour the sweetened condensed milk into a medium bowl, then add the evaporated milk and whisk vigorously with a whisk or fork until the mixture is smooth and uniform, about 1 minute.

Step 4

Spread one-third of the crushed wafer mixture across the bottom of a 9-by-5-inch loaf pan or four individual serving glasses, pressing gently with the back of a spoon to create a thin, even layer.

Step 5

Pour one-third of the condensed-milk mixture over the wafer layer, spreading it with a spatula until the crumbs are covered but visible through the creamy layer.

Step 6

Repeat layers two more times, alternating crumbs and cream: wafer crumbs, then milk, then wafer crumbs, then milk, then final wafer crumbs on top.

Step 7

Cover with plastic wrap and refrigerate for at least 2 hours, or until the layers soften slightly and meld together—you can prepare this up to 1 day ahead.

Step 8

Spoon the serradura into serving bowls or glasses, drizzle with whipped cream if desired, and serve cold.