Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious, easy cake that needs NO baking!

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Recipe Summary

Servings:
12
Yield:
1 - 10 inch springform pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line the bottom of a 10 inch spring form pan with 15 (approx.) of the annisette toast (you may have to break them up to fit).

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  • Mix liqueur and water together to make 1 1/2 cups of liquid. Pour half that mixture over toasts, reserving remainder.

  • Prepare vanilla pudding with 3 cups of the milk as package directs, reserving remainder of milk for chocolate pudding. When vanilla pudding is done and still hot, pour over toasts. Let cool slightly, then put the another layer of toasts on top of the vanilla pudding.

  • Pour the remaining liqueur mixture over toasts until they absorb all of it. Prepare the chocolate pudding as you did the vanilla and again while hot, pour over toasts. Let cool, then refrigerate overnight. Next day unmold from spring form pan, top with non-dairy topping and almonds.

Nutrition Facts

538 calories; protein 10.6g; carbohydrates 79.6g; fat 17.1g; cholesterol 22.3mg; sodium 407.5mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/29/2007
I followed this recipe exactly except I sugared the almonds. I used 2% milk and next time I will use whole milk so that it holds it's shape a little better. The coffee liqueur was way too strong for me so next time I will use a strong coffee and use maybe a cup not the 1-1/2 cup this recipe calls for because the toasts were saturated and added nothing to the texture of this dish. I think that with these changes I will definitely make again. thanks for sharing your recipe! Read More
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