Chocolate cookie cake

Ingredients for 1 servings:

• 400 g biscuits (butter biscuits)
• 1 liter of milk
• 2 packs of pudding powder (chocolate)
• n. B. sugar
• 500 ml whipped cream
• 2 tbsp Nutella or other hazelnut spread to taste
• 100 g desiccated coconut

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

without baking

First, prepare a pudding from the milk, pudding powder, and sugar according to the package instructions. Line a rectangular baking sheet with a layer of butter biscuits and spoon some of the still-hot pudding mixture over the top. Smooth the pudding and spread another layer of biscuits on top. Alternate layers of pudding and biscuits until all the pudding is used up. Finish with the pudding. Let the cake cool. In the meantime, whip the cream until stiff peaks form and mix with the hazelnut spread. Pour the cream mixture over the cooled cake, sprinkle with desiccated coconut, and refrigerate for 1 hour before serving. My tip: If you don’t like desiccated coconut, you can top the cake with grated chocolate, sprinkles, nuts, and much more. You can also use vanilla pudding instead of chocolate pudding. Fruit also tastes delicious with a light cream – there are endless variations.