| 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
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