Prep time: 10mins

Cooking time:  4-5hrs 

Serving: 12


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 

Step 1

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.


Step 2

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.


Step 3

Cover with the remaining yogurt and sprinkle over almonds. Cut thick slices on the angle to show the lovely layers to serve.