SNICKERS DESSERT LASAGNE
310g Arnott’s Malt ‘O’ Milk biscuits (about 40)
1⁄3 cup Frangelico or other nut/choc liqueur
750g cream cheese, softened
3x 50g Snickers bars, thickly sliced
72ml double cream
100g instant chocolate pudding dessert mix
1⁄2 cup salted caramel sauce, plus extra, warmed, to serve
Arrange half the biscuits over the base of a 6cm-deep, 20 x 30cm (base measurement) rectangular baking dish. Brush the biscuits with half the Frangelico.
Use electric beaters to beat the cream cheese and 1⁄2 cup milk in a bowl until smooth and creamy. Add caramel and beat briefly until just combined. Dollop the cream cheese mixture over the biscuits and gently smooth the surface. Place in the fridge.
Meanwhile, place remaining 700ml milk and 1⁄2 cup double cream in a large bowl. Sprinkle with the pudding mix. Use electric beaters to beat for five minutes or until soft peaks form. Place in the fridge for 15 minutes or until firm. Spoon pudding mixture over the cream cheese layer, smoothing the surface. Top with the remaining biscuits. Brush the biscuits with the remaining Frangelico.
Whip the remaining 600ml cream in a bowl until soft peaks form. Spread the cream over the biscuits. Place in the fridge for four hours or until firm.
Drizzle with the extra caramel sauce and top with the sliced Snickers.