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395 minutes
395 minutes
- 500ml thickened cream
- 4.40 gm vanilla essence
- 250g pkt Choc Ripple biscuits
- Arnott’s Royals biscuits
- Strawberry & cream lollies
- Spearmint leaf lollies
- Star lollies
- Snowflake icing decorations
- Beat the cream, sugar and vanilla with an electric beater until firm peaks form.
- Create a luscious base by spreading a thin layer of the cream mixture on a serving platter. Then, generously slather 1 biscuit with 1 1/2 teaspoons of the cream mixture, sandwich it with another biscuit, and repeat the process. Arrange the biscuits on their sides to build a beautiful log shape using all the biscuits and cream mixture.
- Smoothly spread the rest of the cream mixture on the log to fully cover it. Lightly cover with foil and refrigerate for at least 6 hours to firm up. Garnish with Royals, lollies, and snowflake icing decorations. Slice the cake diagonally before serving.
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