Biscuit and Banana Pyramid Cake

Take a pan, add the all purpose flour, cornflour, sugar and cocoa powder. Mix it well together. Now pour in the milk and whisk it well so that no lumps are formed.

Next, place this on a medium flame and keep stirring continuously until the batter gets thickened. When it starts boiling add the butter and whisk it.

The pudding is ready. Allow it to cool, then place it in the refrigerator for 30 mins.

Now place a plastic wrap on a flat surface. Spread the biscuits in 3 rows wise and 3 column wise.

The biscuits should be close column wise but not row wise. A slight difference should be there on the row wise so that it is easy to roll later.

Spread the pudding and put the second round of biscuits all over it. Once again put the pudding and spread the biscuits for the third time.

Spread the pudding all over and put a banana in the middle with the biscuits in the side rows. Once again, place the pudding on the biscuits and then again the biscuits on top.

Lastly put the pudding and roll it upwards from both the sides. This is some what messy but slowly manage to let it set in the pyramid shape and cover it with the wrap. Keep it in the refrigerator for 3 hours.

After 3 hours, put the remaining pudding on the pyramid cake so that the cake gets covered properly on all sides. Garnish it with lots of crushed nuts, then once again place it in the refrigerator for a minimum of 4-5 hours.

The no-bake pyramid cake is ready! Cut it into slices and enjoy.