Prep time: 10mins
Cooking time: 4-5hrs
You will need:
- 2 packets of Coles Gluten Free Chocolate Chip Cookies
- 3/4 cup of Cherry, Raspberry or Strawberry Jam
- 500g Meredith Dairy Sheep's Milk Yogurt
- 150g Sunbeam Flaked Almonds, lightly toasted
Set yourself up and make sure all of your ingredients are close at hand as this is a really quick and easy cake to make. To begin, spread the jam on half the cookies. Dollop a teaspoon of yogurt onto the jam and sandwich the cookies making stacks of 3-4 cookies. Once you have 3-4 cookies stacked together turn them onto their side and continue to build your cake until you have finished your biscuits.
Cover your cookies in 2/3rds of the remaining yogurt ensuring the biscuits are 100% covered and refrigerate for 4-5 hours or until cookies have softened and your cake has firmed up somewhat.
Cover with the remaining yogurt and sprinkle over almonds. Cut thick slices on the angle to show the lovely layers to serve.