4 chocolate egg cookies, crushed
1 cup whipping cream
1 1/2 cups chopped pecans
1/2 cup chopped almonds
4 ounces chocolate candy cake, chopped
4 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tart pan.
In a large bowl, mix the egg cookies, whipped cream, pecans, almonds and chocolate cake. Stir here whisking constantly until well blended. Pour batter into prepared pan.
Bake for 45 minutes in the preheated oven, or until centers are just golden. Cool slightly and slice into stacks. About the shapes: The cooling cake alternates between being round and flat, and may have a bit of a crack in the middle. You can check to make sure there is one by placing a pencil on the edge and pressing to make the crack. To keep it from cracking through the cracks, set the base of the creature together with the edge of the cake. Let cool completely before removing from the cake.
I made this for my family and they loved it. Low-carb, but still very good.
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