------------------------------------CAKE------------------------------------
      1 lb Tea biscuits

           -(dry cookies)
      3 T  Liqueur (chocolate

           -or coffee flavored)
      3 T  Brandy

  2 1/2 c  Cream

      3 c  Milk

      3 pk Chocolate pudding

           -(instant)
      1 pn Salt

----------------------------------FROSTING----------------------------------
      4 oz Chocolate, bittersweet

      4 oz Chocolate, milk

  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