PUDDING-FILLED BISCUIT TRIANGLE
Someone requested this recipe (which I remembered from my childhood in Melbourne) and as I was writing it down I also remembered how easy it was to make and how delicious. So I have posted it here for everyone to enjoy.
Provided by joanna_giselle
Categories Frozen Desserts
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put a double folded length of aluminium foil on the kitchen bench, around 60 cm.
- Dip the biscuits in milk (adding Kahlua or Baileys if you like) and arrange three lengths down the foil to make a fairly long and narrow rectangle.
- Beat the chocolate pudding mix with 2 cups milk in a small bowl and whip the cream with the icing sugar in a separate bowl. Carefully spoon the chocolate pudding on the middle length of biscuits and cover it with the whipped cream.
- Let the pudding set a little to make it easier to handle as it shouldn't be runny. You might also want to decrease the amount of milk if your pudding doesn't thicken quickly.
- Note that you may have a little left over depending on how big the biscuits you used were.
- Then carefully lift up the sides of the foil and press gently together to form a triangle. It should be full completely with the mixture.
- Melt the couverture in the microwave or in a baine-marie and carefully cover the biscuits with the melted chocolate. Before the chocolate sets sprinkle with sliced almonds or chocolate sprinkles.
- Then cover carefully with the sides of the foil when the chocolate has set and keep in the freezer until serving.
- Allow the cake to set in the freezer for at least 3 hours.
Nutrition Facts : Calories 303.6, Fat 15, SaturatedFat 8, Cholesterol 42.1, Sodium 184.3, Carbohydrate 38.2, Fiber 0.8, Sugar 13.6, Protein 4.7
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