Peppermint Crisp Fridge Tart

Peppermint Crisp Fridge Tart
(serves 6-8)
Ingredients:
250ml Orley Whip, whipped
2 packets of Tennis biscuits (although you will probably use less)
375g caramelised condensed milk
20ml caster sugar
3 Peppermint Crisp bars, crushed
3-4 drops of peppermint essence (more, if you like))

Method:
Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in 2/3 of the crushed Peppermint Crisp.

Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon 1/3 of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.

Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.

Ref: http://www.cooksister.com/2007/08/peppermint-cris.html, Thank you Jeanne Horak-Druiff.