Christmas Chocolate Ripple Cake


  • 500ml thickened cream
  • 1 tsp caster sugar
  • 1 tsp vanilla essence
  • 250g packet Arnott’s Choc Ripple biscuits
  • 12 Peppermint Crisp Chocolate Bars, crushed
  • 1 packet fresh Raspberries


  1. Use an electric mixture to beat the cream, caster sugar and vanilla essence until soft peaks have formed
  2. Spread 3 tablespoons of the cream mixture over a platter to form a base for the biscuit stacks.
  3. Spread one biscuit with one tablespoon of cream mixture, repeat 4 times finishing with a biscuit on top (5 biscuits in stack)
  4. Place biscuit stack, edges side down onto platter
  5. Repeat with remaining biscuits
  6. Spread the remaining cream over biscuit stacks, covering completely.
  7. Place in fridge overnight or minimum of 6 hours to set
  8. Decorate with peppermint crisp and raspberries