1 Cup (250ml) cream
1 Tin (380g) Caramel Treat
1 Cup (250ml) strong black coffee
2 Pkts (400g) Bakers Tennis Biscuits
100g Cooking Chocolate
Whip cream until stiff and fold in Caramel Treat.
Dip biscuits quickly into coffee and arrange one
layer on base of greased square (1.5L) pie dish.
Spread quarter of cream mixture over biscuits.
Repeat layers until all biscuits and cream have
been used, finishing with cream layer. Melt
chocolate over low heat and drizzle over dessert.
Chill overnight before serving.