Ingredients:

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
½ cup Angel Condensed Milk
¼ cup cocoa powder
½ cup melted dark chocolate chips
1 cup store bought pistachio cream
1 cup store bought toasted kataifi
18 pieces graham crackers
½ cup chopped toasted pistachio nuts

Procedure:

1. In a bowl, add Angel All Purpose Creamer. Using an electric hand mixer, whip until light and fluffy. Add Angel Condensed Milk, cocoa powder and melted chocolate. Beat again until incorporated. Set aside in the chiller until ready to use.
2. In another bowl, combine pistachio cream and toasted kataifi. Mix well until combined.
3. To assemble: Spread a thin layer of chocolate cream at the bottom of a rectangular glass dish. Top with graham crackers followed by half of the chocolate cream mixture.
4. Layer again with graham crackers on top. Spread pistachio-kataifi mixture on top of the graham crackers. Top this layer again with graham crackers followed by a last layer of chocolate cream. Garnish with toasted pistachio nuts.
5. Chill cake for at least 6 hours or best overnight. Slice serve and enjoy!

Makes 12 servings.