Malteser Ice Cream Slice
* 250g Arnott’s Butternut Snap Cookies
* 600ml tub thickened cream * 395g can sweetened condensed milk
* 250g packet Maltesers, coarsely chopped 1 Lightly grease a 19cm x 30cm lamington pan. Line base and two long sides with baking paper, extending paper 2cm above pan edges.
2 Place cookies into a large snap-lock bag. Seal. Gently beat with a rolling pin until coarsely crushed. Spread evenly over base of prepared pan.
3 Beat cream in a large bowl of an electric mixer until soft peaks form. Add condensed milk. Beat for about 5 minutes, or until firm peaks form.
4 Reserve ½ cup of the Maltesers. Add remaining Maltesers to cream mixture. Stir until combined. Pour over the biscuit base. Smooth over the top.
5 Scatter reserved Maltesers over the top. Press gently into cream mixture. Cover. Freeze for 4 hours, or overnight until firm. 6 To serve, lift slice out of pan. Cut into squares.
SERVES 12 PREP 25 MINS