CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Australian |
|
15 |
Servings |
INGREDIENTS
250 |
g |
Malt biscuits |
600 |
ml |
Thickened cream |
400 |
g |
Condensed milk; sweetened |
100 |
g |
Violet crumble bars |
|
|
Cocoa; for dusting |
|
|
Fresh berries to serve |
INSTRUCTIONS
1. Place half the biscuits, about 1cm apart, over the base of a foil lined,
20cm x 30cm lamington pan.
2. Beat cream and condensed milk in bowl with an electric mixer until
thick. Fold in chopped violet crumble bars.
3. Spoon cream mixture over biscuit base; place remaining biscuits, about
1cm apart, over top. Cover freeze until firm.
4. Cut into rectangles, dust with cocoa, serve with fresh berries.
NOTES : Ice cream bars can be made two weeks ahead of time.
Recipe by: Australian Women's Weekly.
Posted to MC-Recipe Digest by Ray Milbrandt <ray@wcis.net.au> on Feb 19,
1998
A Message from our Provider:
“Jesus feels your pain”