Layered No Bake Cake with Tea Bisuits like Parle Glucose Biscuite or Petite Tea Biscuits.

Those of you who are from India, know that every  child in India has a sweet childhood memory connected with Parle Glucose Biscuits.  These biscuits have a very precious memory link with my father,  who basically nurtured me and comforted me when I was very little  2 -3 years of age and my mom was very ill was in  the hospital for 1 month,.   My dad would sleep on a cot in the hospital room and did not have any family to care for me and him, so he would take me everywhere with him. He took care of me and my mom all by himself,  often he would buy me these biscuits and milk when I was hungry.
From those days on wards these have been my fav tea biscuits and till this day in my adult life I always have these in my house. Thanks Parle for continuing to make these biscuits and continuing to make precious memories for kids.
I always wanted to make a western dessert out of these biscuits and I met another person who inspired me to make this dessert using these biscuits.
In our life time we cross out paths with so many people. We always learn something from each other. I had a pleasure of knowing a lady from Serbia, who I have known for 7 years now, she is now 70 years of age, is a hard worker and still makes the best desserts : mostly Eastern European desserts. She does not speak much English, but is very hard working. She used to help me out a lot. She would always bring cookies and cake to my house, but could not get any recipes from her due to language barrier. She makes these layered cakes by baking each very thin layer of cake separately and then putting them together, she called them Dobosh, that are out of these world.

This is not a recipe for Dobosh, but from the texture and taste and from her broken English descriptions I came up with this recipe,  which came very close to what she baked, with the exception that I did not bake the thin layers of cake and did not use any nuts in it and came up with this version of no bake cake. That tasted totally different than her but tasted pretty good, I thought I will share this recipe  with you.So first I  Thank my dear  father and then  Maria for inspiration of this recipe.I   made these no bake cake using Parle biscuits and also with butter biscuits that I bought from a local middle eastern grocer.  These butter cookies looked and tasted like Petite Beurre Tea Biscuits. I made enough filling so I can use it utilizing both kind of biscuits. You can make with either of them, only thing to remember that when soaking in coffee (which is one of step of recipe) you have to do it very quickly otherwise the biscuits will fall apart.  Parle quicker than the Petite biscuits.

Ingredients for layers of biscuits and white cream layer:
1 pack of  Petite tea biscuit
8 small (1.99 oz) pack of Parle glucose biscuits
1 small box of vanilla instant or cook and serve pudding.
1 8 oz of cream cheese softened at room temp
1 8 oz tub of cool whip
1/2 can of condensed milk
1 cup of milk
1/2 stick of butter
Instant coffee to make about 2 cups of coffee.

I made two different kind of layer of chocolate
(I used one on Petite biscuit and another one on Glucose, I used  first method to utilize the remaining 1/2 can of condensed milk  but you can just follow method 2 without condensed milk, came out good)

Ingredients for top layer of chocolate:
One bag of chocolate chip morsels divided in to  two parts
1 1/2 cup f of milk divided in to half
2 +2 tablespoon of coco powder (I used Hersey)
1 and 1/2 stick of butter (divided in to half)
Remaining half can of condensed milk.

Method to make white cream filling:
Make the pudding as per instruction on the box with 1 cup of milk , if you use cook and serve you will need more milk (just follow the instruction on box.) and let it cool down.
Add 1/2 stick of butter, softened cream cheese half can of condensed milk and cool whip.
Mix with hand blender and set aside.  This is enough filling for both kinds of butter cookies.

Make 2 cups strong instant coffee.
Take  9x 13 for Petite biscuits and I used another 8 x 11 for Parle biscuits.
Soak the tea biscuits one by one in warm coffee.
Just quickly dunk it and place them in Pyrex dish in linear fashion to cover the entire dish..
Then all a layer of white cream filling on top, spread over the tea bisuits.
Now lay another layer of tea biscuits same way and lay the cream layer over it.
Repeat the process until all the biscuits are gone.
Top layer should be of the biscuits.

Two methods of making  chocolate layer for top:
Method 1: 
Melt 1/2 bag of  chocolate chip morsels with 3/4 cup of milk and 1 table spoon of cocoa powder , 1/2 can of condensed milk and 1/4 stick of butter.
Microwave, stirring every min for total of 8 min until completely melted , and spreadable smooth texture. (you can use double boiler)
Be careful while stirring in between in microwave, it is bubbly  hot !!

Method 2 :
Melt 1/2 bag of  chocolate chip morsels with 3/4 cup of milk and 2 table spoon of cocoa powder , and 1/4 stick of butter.
Microwave, stirring every min for total of 6-7 min until completely melted and spreadable smooth. (you can use double boiler)
Be careful while stirring in between, it is bubbly  hot !!

Pour the chocolate layer on the last layer of biscuits and spread with spatula.
Refrigerate overnight.
This dessert comes out better with 1-2 days of refrigeration, so make it 1-2 days ahead of time.
Once set nicely, cut in to desired squares of rectangle. You can be as creative as you want with plating: can sprinkle cocoa powder, or chocolate shavings or chocolate sauce or whipped cream.
You can serve this with your favorite ice cream too.

Suggestions:
You can use either biscuits, and can use either recipe for top filling,  I just wanted to experiment with both kinds of biscuits. I like the one with Parle glucose biscuit better, but was little sweet so you can omit the condensed milk entirely for both the white and chocolate toppings.

Recipe looks long and tedious. but believe me it is very very easy to make ahead of time, just in time for the holidays !
Have a happy Thanks Giving !!!
Recipe adapted and modified by Surekha from a verbal recipe given to her by Maria B.
Photographs by Surekha.