Recipe: Daleen van der Merwe
Preparation: 20 minutes plus 8 hours standing
1½ pct (300 g) coconut biscuits
1 tin (395 g) caramel condense milk
500 ml cream
200 g peppermint chocolate, grated
chocolate shavings for decoration
Pack enough biscuits on the bottom of a large square or rectangular pie dish (about 28 x 20 cm) to cover it completely. Cut the biscuit to size if needed.
Beat the caramel condense milk until smooth. In a separate bowl beat the cream until stiff peaks form. Fold the cream into the caramel treat.
Spoon some of the cream mixture over the biscuits in the pie dish and spread even. Sprinkle some grated chocolate over.
Pack another layer of biscuits on top. Repeat the layers until all the ingredients are used. Sprinkle the last grated chocolate on top.
Decorate with chocolate shavings. Place in the fridge for at least 8 hours to set.