FROZEN PEPERMINT TART

FROZEN PEPERMINT TART
1 packet of tennis biscuits
1 tin of caramel
300ml cream
2 × 49g peppermint crisp bars

Line a small loaf pan with tin foil. Line the bottom of the tin with biscuits. Tin should be 19×8 – 3 cookies will fit.

Whip cream till stiff and gently mix in the caramel. Chop the peppermint crisps and fold into the mixture.

Spoon 1/3 of the mixture over the biscuits. Add another layer of biscuits. Repeat until you have 4 biscuit layers and 3 cream layers.

Place in freezer overnight.

Remove from tin and slice!

Enjoy – it is really delicious!!!

Photo and recipe:  Jackie De Klerk