INGREDIENTS AND DIRECTIONS
6 plain chocolate biscuits, broken into pieces
250g Block Cream Cheese
chopped100g Milk Chocolate Melts
2 tablespoons sugar
1 teaspoon gelatine
dissolved in 2 tablespoon boiling water1 cup cream
whipped4 x 50g Crunchie bars, cut into rough chunks
2 bananas
sliced½ cup caramel topping or sauce
PLACE the biscuits into the base of 4 jars
MELT the CREAM CHEESE and chocolate in a bowl over simmering water
whisk until combined then stir through the sugar. Set aside to cool for 10 minutes.
STIR the gelatine mixture into THE CREAM CHEESE and then fold through the cream. Spoon half the mixture into prepared glasses then top with half of the Crunchie.
Repeat with the remaining CREAM CHEESE mixture then chill for 2 hours or until set.
Decorate with the remaining Crunchie and sliced banana then finish with a drizzle of caramel just prior to serving.
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