Pick n Pay - Dec 5th 2017, 10:04
Pull out all the stops for dessert.
2 packets Romany Cream biscuits, blitzed
200 grams PnP butter, melted
1 litre PnP vanilla ice cream
60 ml chocolate chips
100 grams PnP toasted almonds, chopped
500 tubs PnP chocolate ice cream
100 grams dark chocolate, melted
1 handful PnP mint, to serve
1 handful berries, to serve
Combine biscuit crumbs and butter and press into a 25cm tart pan or 8 deep tartlet tins. Combine vanilla ice cream, chocolate and nuts, and spoon over biscuit base. Freeze until set. When first layer is set, soften chocolate ice cream and spread on top. Drizzle with melted chocolate and freeze. Serve topped with mint and berries.
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