CARAMEL CRUNCHIE TART

Ingredients
1 tin caramel filling
250ml fresh cream
1½ packets tennis biscuits
3 large crunchies

Method:
Beat cream until forms soft peaks. Use two crunchies for filling – break into pieces (I keep them in the packet and break using a wooden spoon) and mix into mixture with spoon. Beat caramel filling to soften until it is a thick liquid. Add this to the cream and crunchie and mix gently. Place layer of tennis biscuits then layer of caramel cream mix, then biscuits etc. Chop last crunchie and sprinkle over top. Refrigerate

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