Butterscotch & Chocolate Mint Pudding
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 150.00 | g | CARTE D'OR Butterscotch Instant Dessert 1 x 3kg |
| 500.00 | ml | Milk |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
| 150.00 | g | CARTE D'OR Chocolate Instant Dessert 1 x 3kg |
| 500.00 | ml | Milk |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
| 2.00 | Pack | Peppermint crisp chocolate grated |
| 1 1/2 packet tennis biscuit |
Preparation
1.whip together the butterscotch instant dessert powder, milk and meadowland classique for 5 to 8 minutes. Whip the Chocolate instant dessert, milk and meadowland classique in a separate mixing bowl. for 5 to 8 minutes
2.Combine the whipped butterscotch instant dessert with the chocolate instant dessert and add the grated peppermint crisp (reserve some of the peppermint crisp for garnish) and fold together until well combined.
3.Place a layer of crushed tennis biscuits at the bottom of a serving dish or a spring form pan 24 cm and cover with half the instant dessert mixture. Top with another layer of crushed biscuits followed by another layer of instant dessert mixture.
4.Sprinkle with the remaining grated peppermint crisp and allow too set in the refrigerator for 2 to 4 hours or until set.
