Digestive Biscuit Custard Cake

Ingredients

• First layer: crushed Digestive biscuits mixed with melted butter
• Press the biscuit mixture into a cheesecake tin
• Second layer ingredients:
• 5 cups water
• 1 1/2 cups powdered milk
• 3/4 cup sugar
• 10 tablespoons custard powder
• Third layer:
• Digestive biscuit rounds, placing half of them on the plain custard
• Fourth layer:
• 5 cups water
• 1 1/2 cups powdered milk
• 3/4 cup sugar
• 10 tablespoons custard powder
• 1/2 cup cocoa powder

Method

1. Refrigerate the cake for at least 5 hours until well chilled, then decorate with crushed Digestive biscuits and serve.
   Timers: 300 min
2. Cook them over the heat, stirring constantly until they thicken, then pour them over the crushed biscuit layer
3. Cook them over the heat, stirring constantly until the mixture thickens, then pour it over the biscuits. Place the tin in the refrigerator for no less than 5 hours until well chilled, then decorate it with crushed Digestive biscuits and t-
   Timers: 300 min