Cream Pudding and Gelatin Cake

1

Grind the biscuits in a blender

In a bowl, mix the ground biscuits and softened butter to form a crumbly mixture

2

Line the bottom and sides of a pudding mold with the crumbly mixture, pressing it firmly into place

3

Bake the mold in a preheated oven at 220°C for 15 minutes

Remove from the oven and let cool

Let it come to room temperature before serving

4

Prepare the vanilla pudding according to the package instructions

Let it come to room temperature and spread over the cake

Then, refrigerate until firm

5

Prepare the raspberry gelatin according to the package instructions and pour delicately over the firm pudding

Refrigerate again until firm

Serve well chilled.