|250 ml||cream — fresh|
|397 g||condensed milk — caramel|
|3 x 49 g||chocolate — peppermint crisp|
|200 g||tea biscuits|
Whip the cream until firm.
Add caramel milk and half crushed chocolate and stir in gently.
Do not beat it again as it will cause the cream to become runny and prevent it from setting properly.
In a blender add the biscuits and whizz till they’re like bread crumbs.
Layer the biscuit crumbs in your choice of dish.
Then spread half the cream mixture over the biscuits and sprinkle a little chocolate.
Make another layer of biscuits and cream mixture and top with remaining chocolate.
Refrigerate for at least 6 hours for the dessert to chill and set.