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SERVES
8
Approximate nutrient content per serving: 757 kcal
INGREDIENTS
- 96.5 g (1 sachet) of Enshake® vanilla flavour
- Ginger nut biscuits, finely crushed (300 g)
- Butter (100 g)
- Icing sugar (65 g)
- Cream cheese (225 g)
- Single cream (500 ml)
- 6 x 35 g bars of Toblerone® and 50 g white chocolate (crushed)
METHOD
FOR THE BASE:
- In a medium saucepan, melt the butter on a high heat.
- Add ginger nut biscuits and mix together, using a wooden spoon.
- Line an 18 cm baking tin with greaseproof paper.
- Place the biscuit mixture in the baking tin and flatten down.
- Place the biscuit base in the fridge to set.
FOR THE TOPPING:
- In a large bowl, mix Enshake® and icing sugar together.
- Add the cream cheese and mix further until a paste forms.
- Using an electric mixer, add in the cream (a little at a time), beating well until a firm consistency is reached.
- Using a metal spoon, fold 3/4 of the Toblerone® and 3/4 of the white chocolate into the mixture.
- Spoon the topping over the base and transfer to the fridge to set.
- Sprinkle the remaining Toblerone® and white chocolate over the top.
RECOMMENDED PRODUCTS FOR THIS RECIPE
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