Chocolate Ripple Cake

Ingredients
1 packet Arnott’s Chocolate Ripple Biscuits
300ml thickened cream
1/2 teaspoon vanilla essence

Method
Whip 300ml thickened cream and of vanilla essence in a bowl until stiff
One by one, coat each side of a biscuit with the whipped cream mix and join the biscuits together – side by side as you move down the line until the whole packet forms a log.
Smother the outsides with remaining cream mixture
Decorate with chopped nuts or break a peppermint crisp chocolate bar over the top
Place in freezer for 45 minutes, then keep in refrigerator

Serve with fresh berries



SPONSORED LINKS

LOADING MORE ARTICLE...