INGREDIENTS

1 tin caramel
2 cups fresh cream - whipped
1 Box choc-kits
milo/choc nesquick/cocoa (this is used
to make
the caramel chocolatey)
choc or fruit for decorations

METHOD

crush biscuits - set aside
whip fresh cream - set aside
add cocoa(or 1 of the above) to the
caramel
blend the two mixtures together



layer biscuit than add mousse mixture.
Top with
sliced strawberry and choc curls.. or
cadbury
snowflake

Refridgerate, allowing it to set...

you can either layer crushed biscuits
in a
pyrex dish, small bowls or fancy
glasses

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