SNICK­ERS DESSERT LASAGNE

Serves 12

Warwick Daily News - - Weekend -

IN­GRE­DI­ENTS

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

825ml milk

72ml dou­ble cream

100g in­stant choco­late pud­ding dessert mix

1⁄2 cup salted caramel sauce, plus ex­tra, warmed, to serve

METHOD

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.

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