In a container or Pyrex dish, place a layer of petit beurre cookies after dipping them briefly in milk.

In a saucepan, combine half of the Jotis cream, 1 cup sugar, and 3 cups milk. Cook over low heat, stirring until it thickens.

Pour the mixture over the cookies and add another layer of cookies.

In a saucepan, combine the remaining Jotis cream, 1 cup sugar, and 3 cups orange juice without carbonation. Cook over low heat until it thickens, then pour it over the cookies.

Once the dessert has cooled, place it in the refrigerator.