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Desserts
NO-BAKE PANCHO CAKE
A quick and delicate dessert made with chocolate gingersnaps, sour cream frosting, pineapple, and nuts—no oven required.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix sour cream and sweetened condensed milk in a bowl until smooth.
2
Dice the chocolate gingersnaps and fold them into the cream mixture, stirring well.
3
Line a bowl with plastic wrap and layer the cookie-cream mixture on the bottom.
4
Add a layer of pineapple and walnuts on top.
5
Repeat the layers: cookies with cream, pineapple, walnuts. Finish with a layer of cookies and press down gently.
6
Cover the cake with plastic wrap and refrigerate for 2–3 hours to let the flavors meld.
7
Turn the cake out onto a serving plate and carefully remove the plastic wrap.
8
Top with grated chocolate and let it sit for another 30 minutes before serving.
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