1 tin peppermint Caramel treat 1 tin nestle dessert cream (big) 1 packet tennis biscuits 180g mint crisp chocolate 1 liter ultra Mel custard ¼ cup black coffee
Mix Caramel treat and nestle cream together. Grate half the chocolate into mixture. In a pyrex dish layer tennis biscuits, throw some coffee to wet biscuits, throw custard over then the caramel mixture. Repeat this another 2 more times. Grate the other half chocolate on top & refrigerate.