The Best No-Bake Israeli Ice Box Cake

Step 1

In a large bowl using a handheld mixer or whisk, beat together the heavy cream, milk, instant vanilla pudding mix, sugar, and salt until the mixture starts to thicken and the mixer or whisk leaves ribbons in the batter, about 2-3 minutes. Be careful not to overbeat the mixture.

Step 2

Add the quark and vanilla extract, and beat until just combined.

Step 3

To assemble, dip one tea biscuit at a time into the coffee or milk for 2-3 seconds (if using Osem tea biscuits, dip for a few seconds longer). Line the bottom of a 9”x13” baking pan with the dipped tea biscuits. Cut any biscuits to fit the pan as needed. Top the layer of biscuits with a third of the filling.

Step 4

Repeat the process twice until you have three layers of tea biscuits and three of filling.

Step 5

To garnish, top with milk or dark chocolate shavings; you can do this with a vegetable peeler and a bar of chocolate. Alternatively, you could also top with cocoa powder or sprinkles.

Step 6

Cover the baking dish tightly with plastic wrap and refrigerate overnight or for at least 6 hours. Cut into slices and serve cold.