PEPPERMINT DESSERT

250ml cream
1 packet tennis biscuits
150ml milk
1 x 397g caramelized condense milk
milk to dip biscuits
3 bars of peppermint crisp
Method:
Whip cream until thick. Dip biscuits in mil 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 3x
Cover and chill

Baking: