Recipe
Ingredients
200gr Peppermint Crisp Chocolate Crumbled
1 Tin Nestle Caramel
250gr Tub Smooth Cream Cheese
500ml Fresh Cream, Whipped
1 Pkt Boudoir Biscuits
Cut 1cm off bottom of finger biscuits then stand them cut side down along edge of springform tin to form a border.
Crush remaining finger biscuits or use the cut off bits and lay them down as base.
In bowl beat cream cheese and caramel until smooth.
Stir in 3/4 Peppermint Crisp Chocolate.
Fold in 2/3rds of Whipped Cream.
Spoon mixture into the tin over your biscuit base.
Top with remaining fresh cream.
Refrigerate for at least 4hrs or overnight.
Before serving scatter remaining Peppermint Crisp on top.
