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230 g LANCEWOOD® Medium Fat Plain Cream cheese, at room temperature
250 ml cream
1 x 397 g can caramel
18 tennis biscuits
Topping of choice:
Peppermint crisp, chocolate vermicelli, hundreds and thousands, crushed Flake, melted chocolate or chopped almonds
Beat the cream cheese and cream together until smooth. Add half the caramel and beat in. Line a 21 x 21 cm dish (It should fit 3 x 3 rows of biscuits in the dish – 9 biscuits) with cling film. Spoon the mixture into the prepared dish and freeze for 5 – 6 hours or until firm. Spread the remaining caramel on 9 biscuits and place caramel side down on top of the ice cream. Turn out and over and place the remaining 9 biscuits on top in line with the bottom biscuits. Cut into sandwiches. Dip sandwiches into any of the above. Place on a baking sheet and refreeze until needed.
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