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…
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.
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..