khash khash

Khash Khash Cake

Last week my aunt made this cake for a get together and I fell in love. Today, my mom and I recreated this layered dessert for some guests. It always seem to be a hit! Why its name khash khash…I have no idea! Its layered crackers with cream and toasted vermicelli. I hope you guys enjoy it as much as we do over here! To watch how to make it, check my highlights on my instagram page!

Servings: 15 pieces

Total Time: 4.5 hours (4 hours are chill time)


Approx. 3 cups toasted vermicelli

5.5 oz. Goya Flan package (powder)

2 Cans of Nestle table Cream (7.6 oz can)

2 Packages of Dream Whip Powder

14 oz. Keebler Clubhouse Crackers (just make sure the cracker is not sweet)

2-3 tbsp cream cheese (or Kiri)

11 oz. of sweetened condensed milk

3/4 cup milk


In a large bowl, add all the ingredients other than the crackers and vermicelli. Mix well with handheld mixer till well incorporated and creamy.

Next, dip crackers in milk then layer on a 9 x 13 pan to cover the bottom of the pan. Then add a layer of cream then a layer of toasted vermicelli.

Then add the dipped crackers again and continue layering. Use the flan sauce to drizzle all over the top.

Cover the pan and place in a fridge to set for at least 4 hours before serving. This can be made to chill overnight as well.

Cut into 15 squares and enjoy!


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