INGREDIENTS

INSTRUCTIONS

Arrange a layer of biscuits at the bottom of a large baking pan.  Mix
the brandy and liqueur in a small container and pour on top of the
biscuits.  Whip the cream, milk, pudding and salt until the mixture is
thick. Pour the mixture on top of the biscuits. Chill well. When the
cream is cold, prepare the frosting by grating the chocolate onto the
top of the cake. Refrigerate before serving.  NOTES    A no-bake
chocolate cake -- This is a very simple, quick, no-bake  cake for those
of us who hate getting near an oven, but like  delightful cheese cakes.
This recipe is originally from the Yediot  Achronot (Latest News)
newspaper supplement here in Israel. It should  be prepared a day or
two before you intend to eat it, so that the  flavoring fills out.
Definitely not for people on a diet. Yield:  Serves 6-8.    You can
replace the milk and cream with about 1 1/2 lb of 9 percent  milk fat
cheese.  This is a product sold in Israel. The nearest  equivalent in
North America is sour cream. If you do this, replace  the pudding with
about 1/2 cup of chocolate syrup. If you are not a  chocolate lover,
you may replace the chocolate pudding with vanilla  pudding (or with
vanilla extract if you are using the 9 percent  cheese) : Difficulty:
easy.  : Time:  10 minutes preparation, several hours chilling.  :
Precision:  measure the ingredients.  : Mike Trachtman  : Weizmann
Institute, Rehovot, Israel  : mike@wisdom.BITNET  : Copyright (C) 1986
USENET Community Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“God: He holds the future…”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 599
Calories From Fat: 280
Total Fat: 31.8g
Cholesterol: 78mg
Sodium: 471.9mg
Potassium: 305mg
Carbohydrates: 68.9g
Fiber: 1.1g
Sugar: 19.9g
Protein: 10.7g