| Servings | serves |
Ingredients
- 1/2 packet Chocolate Ripple Biscuits
- 50 grams Unsalted Butter melted
Filling
- 250 grams Vanilla Marshmallows
- 180 grams White Chocolate chopped
- 1/2 cup Milk
- 300 ml Cream thickened
Topping
- 1 teaspoon Gelatine Powder
- 2 tablespoons Water
- 380 grams Caramel Filling
Ingredients
Filling
Topping
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Instructions
- Grease a 22 cm spring-form pan. Line base and side with baking paper.
- Process biscuits until finely crushed. Add butter. Process. Press mixture over base of pan.
- Put marshmallows, chocolate and milk in a saucepan. Stir over low heat until smooth. Pour into a large bowl. Cool. Mixture will set slightly.
- Beat cream until firm peaks form. Fold into marshmallow mixture in two batches. Pour into pan. Cool. Mixture will set slightly.
- To make topping, sprinkle gelatine over water in a heatproof jug. Stand jug in pan of simmering water. Stir over heat until dissolved. Place Top'n'Fill in a bowl. Stir until smooth. Stir in gelatine mixture.
- Spread topping over filling in pan. Refrigerate until set.
- Serve pie cut into wedges.
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