Cold Dog

Ingredients for 1 servings:

• 800 ml milk
• 6 tbsp sugar
• 2 packs of chocolate pudding powder
• 1 tbsp butter or margarine
• 1 package of butter biscuits, approx. 30 pieces

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

without palm oil and eggs; according to my mom

First, prepare the pudding according to the package instructions, using only the amount of milk specified above. Immediately stir the butter (or margarine) into the hot, cooked pudding. Then pour a layer of pudding about 1/2 cm thick into the pan; the pudding should be just slightly cooled. Alternate layers of butter biscuits and pudding (3-4 tablespoons) into the pan. The butter biscuits should be as close together as possible. The last layer consists of butter biscuits and forms the base of the cake. Finally, refrigerate the cake for 3 hours to firm up. After the resting time, turn the cold cake out onto a firm surface and carefully remove the foil (or paper). Use a large knife to cut the cake. The cake doesn’t taste too sweet or greasy. The pudding makes the biscuits relatively soft, which I particularly like.