Recipe - Ice Cream Bars

250 g Malt biscuits
600 ml Thickened cream
400 g Condensed milk; sweetened
100 g Violet crumble bars
Cocoa; for dusting
Fresh berries to serve

1. Place half the biscuits, about 1cm apart, over the base of a foil lined,
20cm x 30cm lamington pan.

2. Beat cream and condensed milk in bowl with an electric mixer until
thick. Fold in chopped violet crumble bars.

3. Spoon cream mixture over biscuit base; place remaining biscuits, about
1cm apart, over top. Cover freeze until firm.

4. Cut into rectangles, dust with cocoa, serve with fresh berries.

NOTES : Ice cream bars can be made two weeks ahead of time.

Recipe by: Australian Women's Weekly.

Posted to MCRecipe Digest by Ray Milbrandt ray@wcis.net.au on Feb 19,
1998