Tea biscuit cake

My Gorgeous followers…

We always visit Grandma Susan during our summer vacation

I love to stay in her warm house… not warm from heat but warm

from her lovely soul ..This weekend she told me about her favorite

tea biscuit cake that we don’t need to bake. She also mentioned we can top this cake with jello

if we want to. I asked her for the recipe and she said well let’s do it together

and you will write it by your own …You can use tea biscuit or whole  graham crackers

and to dip the biscuit you have a lot of choices …milk…coffee….your favorite juice

it depends on your taste …….we used instant coffee with french vanilla creamer

the cake was tasty ……Enjoy…

Ingredients:

3 package of tea biscuit

3 small french vanilla instant pudding (3.4 ounces each)

3 1/2 cups milk (I used skim)or instant coffee

8 oz.  Cool whip

Ingredients for the frosting:

3 tablespoons of unsweetened baking cocoa

1 1/2 cups powdered sugar

2 teaspoon lemon juice

3 teaspoon of warm instant coffee or replace it with milk

Mix above ingredients til smooth.  Add more powdered sugar if you

like the frosting a little thicker.  If it’s too thick, just add a little more  coffee or milk.

Directions:

Mix pudding and milk in a bowl.  Blend together for about 2 minutes then fold in the cool whip.

Now You will use 10 tea biscuit  for each row.
Dip each biscuit in the instant coffee and arrange your first row of 10

on the bottom, then top with 1/3  the pudding.

Cover pudding with another layer of biscuit, Repeat the process –

dipping the biscuit  in the coffee or  milk, and forming your rectangle,
Repeat the process – spreading a layer of the pudding
You will do this process a total of 5 layers (10 biscuits per layer)

top with remaining pudding and another layer biscuit,

then carefully spread the frosting on the last row
around the entire outside of the cake.

Garnish with some cocoa powder or instant coffee
Put into the refrigerator and let it set for a few hours.

Now you can serve it with tea or Nescafe…..wow..