Super Easy Biscuit Cake (High Fibre)

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Serves 8
  • 600 mls of thickened cream or Liddells® lactose free thickened cream
  • ⅓ cup of drinking chocolate
  • 250 gram packet of Anzac biscuits
  • Depending on the occasion decorate with white chocolate curls, multi-coloured chocolate beans or mini chocolate Easter eggs 
  1. Whip cream and drinking chocolate using a blender until cream is stiff
  2. Smooth 2 tablespoons of cream mixture on a serving plate
  3. Put a good spread of cream between two biscuits and place on cream on serving plate
  4. Smooth cream on another biscuit and add to first two biscuits
  5. Repeat until all biscuits are sandwiched together on plate in a long roll
  6. Spread remaining cream over top and sides of roll
  7. Place a couple of tooth picks either side of roll and cover with cling wrap
  8. Refrigerate over night
  9. Remove toothpicks
  10. Top ‘cake’ with desired decorations