Whenever you require to use your frozen meats, remember that it is very essential that you thaw it the right way.

The best way to thaw it is by transferring the meat from the freezer to the refrigerator, first, instead of directly at room temperature. This will allow it to thaw slowly and can help prevent the growth of bacteria rapidly.

If you require to cook the frozen meat quickly, then you can use the defrost option in your microwave or thaw it using a water bath (placing the frozen meat in a bowl of water and let it remain submerged until thawed).

• 1 tin (380 ml) of caramelised condensed milk.
• 300 ml fresh cream. It should be well chilled.
• 1 packet (200 gram) Tennis biscuits (you won’t need all of it, but don’t sneak away too many while building the tart, else you may run into trouble.)
• 2 x bars (49 gram) Peppermint Crisp chocolate. You can use more if you have a particularly sweet tooth.

1. Line a small loaf pan with aluminum foil.
2. Now line the bottom of the pan with Tennis biscuits. (The bottom of our loaf pan measures about 19 cm x 8 cm and takes three biscuits.)
3. Whip the cream until stiff, and gently mix the caramelized condensed milk into the cream.
4. Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
5. Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
6. Spoon 1/3rd of the cream mixture over the Tennis biscuits.
7. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
8. Place in your freezer. It needs, overnight is best.
9. Remove from the loaf pan and slice.

• 1 tin (380 ml) of caramelised condensed milk.
• 300 ml fresh cream. It should be well chilled.
• 1 packet (200 gram) Tennis biscuits (you won’t need all of it, but don’t sneak away too many while building the tart, else you may run into trouble.)
• 2 x bars (49 gram) Peppermint Crisp chocolate.
  You can use more if you have a particularly sweet tooth.

1. Line a small loaf pan with aluminium foil.
2. Now line the bottom of the pan with Tennis biscuits.
   (The bottom of our loaf pan measures about 19 cm x 8 cm and takes three biscuits.)
3. Whip the cream until stiff, and gently mix the caramelized condensed milk into the cream.
   Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
4. Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
5. Spoon 1/3rd of the cream mixture over the Tennis biscuits.
6. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
7. Place in your freezer. It needs, overnight is best.
8. Remove from the loaf pan and slice.

Ingredients
2 cups gingersnap cookie crumbs
Y2 cup sugar
Yi cup butter, melted
1 cup cream of coconut
Y4 cup Key lime zest
Y2 cup fresh Key lime juice
1 (8-ounce) package cream cheese, softened
1 cup firmly packed confectioners’ sugar
1 (8-ounce) container vanilla-flavored Greek yogurt
1 (8-ounce) container frozen nondairy whipped topping, thawed
Garnish: lime zest

Instructions
In a large bowl, combine gingersnap crumbs and sugar.
Add melted butter, stirring to combine.
Press mixture into the bottom and up the sides of a (10-inch) deep-dish pie plate; place in freezer.
While crust chills, in a medium bowl, whisk together cream of coconut and lime zest and juice.
In another large bowl, beat cream cheese at high speed with an electric mixer until creamy,
approximately 3 minutes. Add confectioners’ sugar and yogurt, beating until smooth.
Add lime mixture to yogurt mixture, beating to combine.
Add whipped topping, and beat until mixture is smooth.
Spoon mixture into prepared crust.
Freeze for 4 hours.
Garnish with lime zest, if desired.
Cover with plastic wrap, and store in freezer for up to 1 week.