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| Creamy Biscuit Cake |
Ingredients
450 g petit beurre biscuits
460 g whipped topping (thawed)
200 ml any kind of sauce (syrup)
crushed pistachios/hazelnuts/almonds or any ther nuts
Cooking Instructions
First crumble the biscuits into the whipped cream and blend them to obtain an even mixture. You could use any form of Pyrex dish. Place plastic wrap over the bottom of the tray and put the cake mixture in. Gently press over the mixture to fit the tray. Leave it in the refrigerator at least six hours. Take the cake out of refrigerator and turn it upside down over a serving plate. Pour the syrup all over. Later garnish the surface with any kind of nuts.
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