Ingredients
500ml thickened cream
Queen vanilla paste
1 x 250g packet of Arnott's Choc Ripple biscuits
Method
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Add the thickened cream and a generous squirt of Queen vanilla pasta into a bowl and whip until very thick.
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Spread the whipped cream onto a large sheet of alfoil as the base, using a silicone spatula. Then, using the same spatula, spread whipped cream on a chocolate ripple cookie and sandwich the cream with another cookie. Sit the sandwiched cookie upright on the whipped cream that has been spread across the alfoil.
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Add whipped cream to a new cookie and add this to sandwich the cookie already on the alfoil. Continue this process to build a log.
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Spread the cream all over the log to cover the cookies completely and then put it in the fridge overnight to harden.