Tuesday, August 6, 2013

Crunchie Delight

Serves 6-8

2 packets of tennis biscuits

500ml cream

375g tin of caramelised condensed milk

4 honeycomb chocolate bars, crushed

Line the base of serving dish with a layer of biscuits.

Whip cream until stiff and beat in the caramelised condensed milk. Layer a third of the cream mixture over the biscuits and crumble on some honeycomb chocolate (such as Crunchie).

Layer until all ingredients are used up. Refrigerate for 4-5 hours or overnight.

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