Ingredients and Method
Heat 10ml gelatine in quarter cup water in microwave.
Stir until all the gelatine is dissolved or heat a little longer. Set aside to cool off.
Whip one tin Caramel Treat until smooth.
Whip 250ml fresh cream until stiff and add smoothened caramel.
Add to cooled off gelatine. Mix well.
Add half a packet of biscuits and crush to small pieces. Add crushed peppermint crisp chocolate.
Stir all together well.
Spoon in a square pyrex dish or round glass bowl and add crushed peppermint chocolate on top before serving. Refrigerate until set.