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Instructions |
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1. Place half the biscuits, about 1 cm apart, over
the base of a foil-lined, 20 x 30 cm lamington pan.
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2. Beat cream and sweetened condensed milk in a
bowl with an electric mixer until thick. Fold in
chopped violet crumble bars.
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3. Spoon cream mixture over biscuit base; place
remaining biscuits, about 1 cm apart, over top
cover, freeze until firm.
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4. Cut into rectangles. Serve.
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| Serving
Suggestions |
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Dust with pure cocoa and serve with berries (optional)
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Originally Submitted
4/3/2017
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