Name: Crunchie Choc Ripple Cake
Ingredients: 4 Crunchie bars, chopped (2 ½ for cream, 1 ½ for topping); 600ml cream; 1 tsp vanilla extract; ¼ cup icing sugar; 1 packet Arnott’s Choc Ripple biscuits

Ingredients

4 Crunchie bars, chopped (2 1/2 for cream, 1 1/2 for topping)
600ml cream
1 tsp vanilla extract
1/4 cup icing sugar
1 packet Arnott’s Choc Ripple biscuits

Cook Mode Prevent your screen from going dark

Instructions

Whip cream, vanilla, and icing sugar until soft peaks form. Fold in 2 ½ chopped Crunchie bars.
Spread a little cream on your serving platter.
Layer biscuits with cream, standing them on their edge to form a log. Repeat until all biscuits are used, reserving 1 cup cream.
Spread reserved cream over the outside of the cake.
Refrigerate for at least 4 hours (or overnight).
Top with remaining chopped Crunchie before serving.