No-Bake Chocolate Biscuit Cake

Preparing the Base 1. Crush the digestive biscuits (1 cup) and fruit rus (1 cup) into small pieces using a food processor or by placing them in a resealable bag and crushing them with a rolling pin.

2.Melt the butter (½ cup) in a microwave-safe bowl until it is completely melted.

3.Combine the crushed biscuits, fruit rus (1 cup), and melted butter (½ cup) in a mixing bowl. Mix well until all the ingredients are evenly coated.

Assembling the Cake 1. Line a square or rectangular baking dish with parchment paper for easy removal later.

5.2. Pour the biscuit mixture into the dish and press it down firmly to form an even layer at the bottom.

Preparing the Topping 1. Break the loti choco pie (1) into small pieces and set aside.

Final Assembly 1. Pour milk over the biscuit base to moisten it slightly.

8.2. Sprinkle the choco pie pieces and chocos over the top of the cake.

9.3. Refrigerate the cake for at least 2-3 hours to allow it to set and firm up.

Serving 1. Once set, slice the cake into squares and serve chilled.