# INGREDIENTS*
1 tin of caramelised condensed milk.
300 ml fresh well chilled cream.
1 packet (200 gram) Tennis biscuits
1 x 180/ 200g grams slab of Peppermint Crisp chocolate.
*METHOD
Use a 19cm x 8cm loaf pan. Line with aluminium foil.
Now line the bottom of the pan with Tennis biscuits.
Whip the cream until stiff, and gently mix the caramelised condensed milk into the cream. Don’t worry about a perfect mix, streaks of caramel looks good once you cut it into slices.
Chop the Peppermint Crisp bars and mix into the cream and caramel.
Spoon 1/3rd of the cream mixture over the Tennis biscuits. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
Place in the freezer. Overnight is best .
Remove from pan and slice .
Remove from the loaf pan and slice.