TINKIE TART

4 boxes tinkies, cut length wise in half
1 can evaporated milk, overnight cooled and whipped till thick
2 boxes vanilla instant pudding
400 ml milk
1 litre fresh cream

Mix packets of instant pudding with milk and 500 ml cream until thick. Be careful not to overwhip or else it will split.
Line 2 small trays with whipped evaporated milk. Put a layer of tinkies in trays.
Put instant mix on top of tinkies. Add another layer of tinkies. Whip the other 500 ml of cream till soft peaks.
Put on top of final layer and leave to cool in fridge.
You can play around with different flavours of tinkies and instant pudding.

Recipe and photo: Charleen Nieuwenhuizen