Yield: 12 servings

Prep Time: 40 minutes

Level: Medium

Ingredients:

Cookie layer:
36 tea biscuits
¾ cup Tnuva Zees chocolate waffle with hazelnuts spread
¾ cup unsweetened grated coconut
½ cup milk
Cheese layer:
1 8-ounce container heavy cream
2 containers Tnuva Quark Soft Creamy Cheese 9%
½ cup milk
4 tablespoons instant vanilla pudding
½ cup Tnuva Zees chocolate waffle with hazelnuts spread
Icing:
3.5 ounces dark chocolate, chopped
2 ounces milk chocolate, chopped
2/3 cup heavy cream
2 tablespoons Tnuva Zees chocolate waffle with hazelnuts spread

Instructions:

1. Dip each tea biscuit into the milk and arrange in a pan so that you have room for 12 biscuits (4 rows of 3).
2. Heat the Zees spread for a couple of seconds in the microwave so that it is soft, and spread over the biscuits. Sprinkle coconut on top.
3. Prepare the cheese layer: Put all the ingredients in a mixer bowl and beat slowly at first. Gradually increase speed until you have a thick cream. Spread half of the mixture on top of the coconut.
4. Prepare the next layer in the same way: Dip 12 biscuits in milk, and then top with Zees spread, coconut and the remaining cheese mixture. End with a third layer of 12 biscuits dipped in milk.
5. Wrap the cake well and put in the fridge for at least 3 hours.
6. Prepare the icing: Heat the cream in a saucepan until almost boiling. Add the chopped chocolate and let stand for a minute. Add the Zees spread and whisk until smooth. Pour the mixture over the cooled cake.
7. Garnish with coconut if desired.