No Bake White Chocolate Wafer Cake: Snow-White Layers, Toasted Hazelnuts and a Cream That Slices Cleanly

Instructions

1. Bring the larger part of the milk (3 cups / 750 ml) and the water to a boil in a large pot.

2. In the remaining milk (about 1 cup / 250 ml), whisk together all of the pudding powder and the granulated sugar.

3. When the milk comes to a boil, pour in the pudding mixture. Stirring constantly, cook a very thick pudding.

4. Take the pot off the heat. Break the white chocolate into the hot pudding and stir until it melts.

5. Cover the pudding with plastic wrap pressed directly onto the surface and let it cool completely to room temperature.

6. In a bowl, beat the softened butter (or margarine) with the powdered sugar until fluffy.

7. Beat the cooled pudding into the butter a spoonful at a time until you have a smooth cream.

8. In another bowl, whip the whipped topping (prepared from powder with liquid, or fresh heavy cream) to stiff peaks.

9. Layering: Place the first wafer on a tray or board. Spread it with a thin layer of the pudding cream.

10. Sprinkle the cream with ground hazelnuts and add a layer of whipped cream.

11. Cover with a second wafer and repeat (pudding cream, nuts, whipped cream) until you run out of wafers.

12. Spread the last wafer with the remaining pudding cream and finish with hazelnuts or shredded coconut.

13. Refrigerate the cake for at least 4 hours (ideally overnight) so it firms up and slices cleanly.