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Crumble Mixture:
Vanilla Layer:
Chocolate Layer:
Make Crumble Mixture:
Make Vanilla Layer:
Make Second (Chocolate) Layer:
Poster's Notes:
Posted by Norene Gilletz
Nutritional Info Per Serving: N/A
1 12-to-14-ozs. package Passover chocolate cake mix
1/2 cup sugar
1/2 cup margarine
1 8-oz. container nondairy topping
1/2 cup nondairy creamer
1 package Passover vanilla instant pudding mix
1 8-oz. container nondairy topping
1/2 cup nondairy creamer
1 package Passover instant chocolate pudding mix
Chocolate shavings and fresh strawberries, to garnish
Combine mixture together in a 9"x13" baking pan and mix together until crumbly. Spread evenly in pan. Bake in a preheated oven at 350°F for 25 minutes. When cool, coarsely crumble the mixture (use your hands or a food processor). Spread 1/3 of the mixture in a greased 10" springform pan. Reserve remaining mixture.
Beat nondairy topping until thick. Add vanilla pudding mix and nondairy creamer; blend well. Pour into springform pan. Top with 1/3 of the reserved crumble mixture.
Beat nondairy topping until thick. Add chocolate pudding mix and nondairy creamer; blend well. Pour into springform pan. Top with remaining crumble mixture. Sprinkle with chocolate shavings. Wrap well and freeze several hours or overnight. (Can be prepared in advance.) Serve frozen. Garnish with fresh strawberries when serving.
My friend Cheryl Goldberg of Toronto is a wonderful cook and baker. To be invited to her home for dinner is a special treat. This year for Passover, she will be serving a wonderful frozen mousse that tastes almost like ice cream. Cheryl adapted it from a recipe that she served at a recent dinner party. It received rave reviews from her guests.