Summary

Ingredients

• 3 packs biscuit (butter)
• Milk for dipping the biscuits
• 1 sachet custard powder, vanilla
• 1 sachet pudding powder, chocolate
• 1 sachet pudding powder, raspberry or strawberry
• sugar
• 2 tablespoon vanilla sugar
• 2 cups whipped cream
• 1 ½ liters milk, also low-fat

Print Recipe Pin Recipe

Instructions

1. Lay out baking paper in a taller tray or in a rectangular shape.
2. Dip the shortbreads in milk for approx. 2 seconds and place them next to each other, keeping a distance of approx. 2-5 mm so that the tray is covered.
3. Cook the vanilla pudding as described in the instructions and spread it on the shortbreads while still warm. Let the pudding cool for approx. 2 minutes and put on the next layer of shortbread biscuits dipped in milk.
4. Cook the chocolate pudding as described in the instructions and pour it onto the second layer of shortbread while it is warm. Let the pudding cool for approx. 2 minutes and put on the next layer of shortbread biscuits dipped in milk.
5. Cook the strawberry or raspberry pudding as described in the instructions and place on the third layer of shortbread while warm. Let the pudding cool for approx. 2 minutes and put on the next layer of shortbread biscuits dipped in milk.
6. Whip the cream, spread the shortbread biscuits on top and decorate with chocolate sprinkles. Let cool in the refrigerator (possibly the day before).