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Peppermint Dessert

 250 ml cream
 1 packet tennis biscuits
 150 ml milk
 1 397g caramelized condense milk
 milk to dip biscuits
 3 bars of peppermint crisp

Whip cream until thick.
Dip biscuits in milk and line bottom of square 18-20cm pyrex dish with a single layer of biscuits.

Spread with a layer of caramel, and then add a layer of cream. Crush one peppermint crisp over mixture. Repeat 3 times.
Cover and chill.