Crush the cookies until very fine. I used a food processor, but the old fashioned method of putting them in a plastic bag and crushing them with a rolling pin works, too.

Whip the cream with the vanilla and condensed milk until peaks form.

Form the layers by alternating cookie crumbs and whipped cream. Leave some room at the top for the glaze.

To make the glaze, stir the water into the preserves and heat in the microwave for less than a minute until it becomes easy to spread. Spoon onto the serradura and gently spread.

Chill in the fridge for several hours to set.