INGREDIENTS
- 1 x 600 mL bottle full fat cream
- 1 x 100 g packet Cottee’s instant vanilla pudding mix
- 1 x 200 g packet Lattice biscuits
- 2 tablespoons custard powder
- 1 teaspoon vanilla essence, or vanilla bean paste
Topping
- 1 cup pure icing sugar, sifted
- 1 teaspoon butter, melted
- 1 tablespoon milk
- ½ teaspoon vanilla essence
INSTRUCTIONS
- Place cream, instant pudding, custard powder and vanilla into the bowl of a food
processor and process on medium speed until combined and thick, it must not fall from a
spoon. - Alternatively, place these ingredients into a bowl and use an electric hand mixer.
- With a wooden spoon, pile a good amount of cream mixture onto a biscuit.
- Place another biscuit on top and smooth down the sides, filling in the sides with more
cream if there are hollows. Continue for the remaining biscuits. - Topping: Sift icing sugar into a bowl.
- Add butter, milk and essence and mix together with a fork until a firm consistency is
reached. Add a very small amount of extra milk, if required. - Spread icing onto each slice.
- If possible, store for 2 days in an airtight container in the fridge to allow the biscuits
soften.
Credits to: bestrecipes.com.au
