Choc Ripple Christmas Wreath

  • Difficulty: Medium
  • Cooking time:
  • Prep time:
  • Chill time: 6 hours or overnight
  • Serves: 10+


  • 2 packets Arnotts Choc Ripple Biscuits
  • 900 ml thickened cream
  • Mixed gold and silver soft sugar pearls and sprinkles


  1. Place cream in a large bowl and beat with an electric mixer until cream has firm peaks.
  2. Spread approx. 2 teaspoons of cream on a biscuit then sandwich with another biscuit, repeat this process then place your biscuits on their side in a round 20 cm base springform tin, keep adding sandwiched biscuits to form a circle/wreath. Spread the completed wreath with enough cream to cover. You will use approximately 38 biscuits and around 2/3 of the cream. Let chill for 6 hours or overnight. Keep remaining cream to finish off the wreath before serving.


  1. When ready to serve, loosen springform tin and take off the side. Gently place your serving plate over the wreath and carefully turn upside down. Spread remaining cream over the wreath and top with your sugar pearls and sprinkles.