This week has been a week of work, tests, happiness and will end with some travel.  This week work was extremely busy, I do hate tax and audit season.  6 more weeks of this and hopefully it will all be done.  On a brighter note my husbands brother had a baby boy in Turkey and our friends sister had a baby boy here.  It has been a week of miracles, may Allah give all them long lives to live and bright futures.

Today we are off to Los Angeles and I wanted to get this post up before we left.  I honestly had no time for posting this week, sometimes I do not have enough time to complete everything.  Will post highlights from LA upon our return. This cake was devoured by husband in 2 days – I managed to get only a slice for myself.

Ingredients  

• 1 package of ready to mix chocolate pudding + 2 cups of milk (less milk makes it thicker)
• 1/2 package of ready to mix vanilla pudding + 1 cup of milk
• 2 packages of tea biscuits + 3/4 cup of milk
• For garnish (you may use what ever you like)
  - 1/3 cup crushed almonds
  - 1/3 cup of crushed coconut

Preparation

1. Prepare the chocolate pudding mix as per the instructions in the back – I reduced the milk to make the mixture a bit more thick.
2. I used one of my small Pyrex dishesto assemble the biscuits and pudding.
3. Open the package of biscuits, first dunk each piece into the milk and then align one at a time onto the bottom of your pyrex dish.  Due this until you have one complete layer of cookies aligned. 
4. Pour about 2 serving spoons fulls over the biscuits and using a spatula spread it out evenly.
   The more mixture you put the thicker that level will be.
5. Continue this method until you have completely used all your pudding mixture and all your cookies.

   

6. Finish the top layer with another set of cookies (as seen the picture below)
7. Prepare your second pudding mixture and pour over the top – spread it out.
   Does not have to be perfect!
8. Garnish it as you wish. – I used crushed almonds & dry coconut.
9. Let cool over the counter for an hour then refrigerate over night or for several hours.
10. Serve cold!

Tags: Layered pudding cake, los angeles, Turkish