Preparation time: 10 min
Cooking time: 10 min
Difficulty: Easy - for beginners
Serves: a lot
Dietary guidance: v
1 pk. chocolate pudding (if you're in England, Angel Delight is probably the closest thing, but I've never used it and can't actually vouch for it)
2 c. milk (for making the pudding)
whipping cream- as much as you like
icing sugar- about 3 T.
5 pks. vanilla & raspberry cake rolls (you can get these at Sainsbury for 30p. a pk of 8)
about 10 bourbon creams (or other chocolate sandwich cookie), chopped
Make the pudding- it doesn't matter if you use instant or cooked. Either way, let it cool and/or set up.
Meanwhile, cut the cake rolls into slices. (For those of you not in England, they're basically little sponge cake rolls with vanilla cream and raspberry jelly inside. You could use something else, like plain sponge cake, but the raspberry is really nice.) Put in the bottom of a bowl.
Whip the cream with the powdered sugar until it's stiff, but not butter.
Layer the pudding on top of the cake, then put the whipped cream over top. You can do this layering a couple times if you want, or just once. Then put the chopped chocolate cookies on top.