Peppermint Crisp Fridge Cake

Like the taste of chocolate and mint? This rich and delicious fridge cake is for you!

Serves: 10-12

A favourite South African dessert.

Prep Time: 15 min, plus at least 24 hours refrigeration time

Cooking Time: 0 min

Total:  15 min, 1 day

Ingredients

250 ml Orly Whip, Cool Whip or whipping cream
1 tin of dulce de leche (caramelized condensed milk)
2-3 bars peppermint crisp chocolate, or mint flavoured chocolate, finely grated or crushed
3-4 drops peppermint essence
2 packages Tennis biscuits (flat coconut biscuits)

Directions

1. In large bowl, whip Orly Whip or cream until stiff peaks form.
2. Add peppermint essence and dulce de leche to the cream and gently stir to combine.
3. On a large tray, make a layer of Tennis biscuits, 3 biscuits by 4 biscuits.
4. Scoop a third of the cream mixture on top, followed by a generous sprinkle of chocolate shavings.
5. Repeat the layering process another two times, making a three layered fridge cake.
6. Cover and refrigerate for a full day before serving, allowing the cake to set.
7. Serve and enjoy.

Adapted from cooksister.com.