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Peppermint Crisp Trifle
To serve:
In a bowl, beat together the cream cheese and caramel until smooth. Add the chocolate yoghurt and mix through.
Place a third of the crushed biscuits in the bottoms of six glasses and sprinkle a third of the chopped Peppermint Crisp on top. Add a layer of caramel mixture and a layer of vanilla yoghurt.
Repeat the layers and finish with chopped peppermint crisp and crushed biscuits.
Cover and refrigerate for at least 3 hours before serving.
To serve:
Arrange a few mini Tennis biscuits on top and garnish with fresh cherries and mint.
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