Matzo / Matzah Cake
- 2 pkgs Matzo
- 1 extra large tub Cool Whip
- 1 bag crushed or slivered almonds
- 1-2 bags dark chocolate chips or bars
- 1 jar caramel (you can purchase the kosher variety available on-line)
- 1 bottle Wine or Grape juice
This process doesn't create a very smooth spread, but, once you spread it on the matzo and cover it up with another matzo, no one will actually see the cool whip and chocolate spread. Reserve the other 1/2 tub of cool whip for your layering.
It's time to layer. Take your matzo (which has been soaking in the wine/grape juice for 15-35 seconds) and spread the chocolate/cool whip frosting on top. Sprinkle some almonds on the frosting. Place another matzo on top and spread cool whip on it. Take your caramel and pour a few drops on the corners and in the middle of the second layer. Place another matzo on top and repeat with the chocolate cool whip mixture with the almonds. Repeat with the plain cool whip and caramel. Continue with these steps until you have reached your desired height. On the very top matzo, spread just the melted chocolate and top off with a couple of strawberries.
Your last step is to refrigerate the matzo cake for at least 4 hours. I actually had mine in the refrigerator for 24 hours and it came out great. In fact, we even ate it 2 days after I made it and it was still delicious!!