Peppermint Crisp Fridge Tart


Serves 6-8

500ml whipping cream
1 tin caramel treat
2x 150g Peppermint Crisp slabs, crushed
2 pkts tennis biscuits


Whip cream to soft peaks

Whip caramel until it is smooth then fold in the whipped cream.

In a rectangular pyrex dish, layer half the biscuits into the dish then top with half the cream mixture.

Sprinkle with half the peppermint crisp then top with another layer of biscuits.

Top with the remaining cream mixture then sprinkle with the rest of the peppermint crisp.

Refrigerate until set.