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.