Dessert

LANCEWOOD® PEPPERMINT CRISP TART

6

Serves / Makes

Cooking Time:

Preparation Only

Cooking Style:

Fridge

Ingredients


230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
1 x 385 g canned Caramel Treat
125 ml fresh cream
150 g Peppermint Crisp chocolate slab
1 x 200 g packet coconut tennis biscuits

Method


Beat the LANCEWOOD® Medium Fat Plain Cream Cheese and the Caramel Treat together until smooth. Whip the cream until soft peaks form. Grate half of the Peppermint Crisp on the coarse side of the grater. Fold into the cream cheese mixture together with the cream. Place a layer of biscuits in the bottom of a square dish (approximately 23 x 23 cm in diameter). Spoon half of the cream cheese mixture on top and spread evenly. Repeat a layer of biscuits and spoon the remaining mixture on top and spread evenly. Chop the remaining chocolate and biscuits coarsely and sprinkle on top. Cover and refrigerate for at least 3 hours before serving.

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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