Arnott’s Easter Choc Ripple Cake
Choc Ripple >
- Servings: 10
- Occasion: Dessert, Entertaining
- Prep time: 25 mins
- Chill time: 6 hours or overnight
Our delicious Arnott's Choc Ripple biscuits are perfect for a quick cake hack! Whether you love the sweetness of Easter eggs or the crunch of salty popcorn this dessert has amazing flavours that will be sure to please any holiday crowd.
Note: Arnott’s Choc Ripple not available in New Zealand.
Ingredients
- 250g Arnott’s Choc Ripple
- 600ml cream, whipped
- Caramel sauce
- Caramel popcorn
- Your Favourite Easter Eggs
Preparation
Step 1 Place cream in a large bowl and beat with an electric mixer until cream has firm peaks.
Step 2 Spread approx. 2 teaspoons of cream on a biscuit then sandwich with another cookie, repeat this process then place your cookies on their side to make a log, keep adding sandwiched cookies to the log.
Step 3 Spread the completed log with enough cream to cover. You will use around 2/3 of the cream. Keep remaining cream to finish off the log before serving. Let log chill for 6 hours or overnight.
Step 4 When ready to serve, spread remaining cream over the log, drizzle with your favourite caramel sauce and top with caramel popcorn.
Step 5 OR top with your favourite Easter eggs instead of caramel popcorn
