Tuesday, August 6, 2013
2 packets of tennis biscuits
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.