250g Chocolate Ripple biscuits
80g melted butter
1/4 cup boiling water
3 teaspoons powdered gelatine
500g cream cheese
1/2 cup caster sugar
200g milk chocolate, melted
300ml thickened cream
3 handfuls mini marshmallows
1 packet raspberry lollies
1 handful halved macadamia nuts
1/2 cup desiccated coconut
100g milk chocolate extra, melted
Prepare a 20cm non-stick springform round tin, lining with baking paper.
Place biscuits in a resealable plastic bag and crush into medium crumb using a rolling pin. Place in bowl and add melted butter, stir to combine. Press into the bottom of the cake tin to form an even layer. Set aside.
Place boiling water in a bowl and add gelatine. Stir until gelatine is dissolved.
Place cream cheese in a bowl and add caster sugar, then beat with an electric hand mixer until well combined. Pour in gelatine and beat again. Add melted chocolate and cream and beat again until well combined.
Pour mixture over the biscuit crumb base and refrigerate for 6 hours.
Once set, top with mini marshmallows, then raspberry lollies, nuts and coconut. Then pour melted chocolate over the top and leave until set. Slice and serve.