"I used to make this for my children years ago and it was always
a favourite" ~ Mrs Carol Ryan.
Ingredients
Method
Crush biscuits, add melted butter and mix well. Press into
a springform tin that has been lined with baking paper.
Refrigerate for 1 hour or longer.
Put one cup of milk in a mixing bowl, add the Gregg's
Choco-Fudge Instant Dessert and beat well. Pour onto set
biscuit base and put back in the fridge.
Put the other cup of milk in a clean bowl and add the Gregg's
Strawberry Swirl Instant Dessert and beat well.
When both flavours are just setting carefully pour the
Strawberry Swirl Instant Dessert over the Choco-Fudge Instant
Dessert, trying not to disturb the chocolate layer. Take a
skewer and carefully pull through both layers from outside to
centre to create a swirl pattern. Return to refrigerater
until set.
Decorate with cream if desired, and grated or shaved
chocolate.