600 ml carton thickened cream
2 tsp vanilla extract
2 x 50 g finely chopped chocolate-coated honeycomb snack bars
1 x 250 g packet chocolate ripple biscuits
- Beat a 600ml carton thickened cream with 2 teaspoons vanilla extract in a small bowl of an electric mixer until firm peaks form. Sir through 2 x 50g finely chopped chocolate-coated honeycomb snack bars.
- Spread 1 cup of the cream mixture onto a serving plate into a 5cm x 30cm rectangle. Spread a little cream mixture on one side of a chocolate ripple biscuit. Stand biscuit upright on its edge in the cream. Repeat, sandwiching biscuits together with 1 cup of the cream mixture, to form a log-shape. Spread remaining mixture over top and sides of log. Refrigerate, covered, for about 6 hours or overnight.
- Decorate with a chopped chocolate-coated honeycomb snack bar. Cut diagonally into slices to serve.