I love this… it is so easy and quick and doesn’t even require the oven.

I came across this recipe on Facebook, but it was different. The original recipe required whole tennis biscuits and chocolate sauce, but I wasn’t that happy with the outcomes, so I tweaked it here and there to my sanctification.

The end result is sooo much better and sooo much more delicious.

For an eggless option, use an eggless Tennis biscuit which I found out recently is Baumans tennis biscuits… who knew.

Ingredients:

• 1 x packet tennis biscuit crushed.
• 100g x melted margarine.
• 700ml x cold milk.
• 1 x packet (150g) chocolate mousse mix.
• 1 x packet (90g) vanilla flavour instant pudding.

Method:

• Mix the crushed tennis biscuits with the margarine.
• Greased a round pop up cake tin.
• Layer the crushed biscuit mixture in the tin and press down, pop it in the fridge to set in the mean time.
• Pour the mousse mix into a bowl with 250ml milk.
• Whisk till it starts to thicken and set aside.
• Pour the instant pudding into another bowl.
• Mix the pudding with 450ml milk
• Whisk until the mixture starts to stiffen.
• Pour the instant pudding over the biscuit base and evenly spread .
• Pour the mouse mixture over the custard layer and careful spread it over the other layers. Careful not to mix the two layers together.
• Pop back into the fridge and allow to set over night.