Ingredients
- Servings: 6
- 175 g chocolate chip cookies, crushed
- 50 g butter, melted
- 2 (47 g) chocolate, angel delight
- 450 ml milk
Recipe
- 1 mix the crushed cookies with melted butter.
- 2 press into a 18cm spring-release cake tin.
- 3 whisk angel delight with milk.
- 4 pour into tin and chill.
- 5 sprinkle with chocolate chips and grated chocolate.
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