Ingredients
Scale
- 500ml thickened cream
- 1 tsp caster sugar
- 1 tsp vanilla essence
- 250g packet Arnott’s Choc Ripple biscuits
- 1–2 Peppermint Crisp Chocolate Bars, crushed
- 1 packet fresh Raspberries
Instructions
- Use an electric mixture to beat the cream, caster sugar and vanilla essence until soft peaks have formed
- Spread 3 tablespoons of the cream mixture over a platter to form a base for the biscuit stacks.
- Spread one biscuit with one tablespoon of cream mixture, repeat 4 times finishing with a biscuit on top (5 biscuits in stack)
- Place biscuit stack, edges side down onto platter
- Repeat with remaining biscuits
- Spread the remaining cream over biscuit stacks, covering completely.
- Place in fridge overnight or minimum of 6 hours to set
- Decorate with peppermint crisp and raspberries
