250g packet Butternut Snap Cookie, chopped
60g unsalted butter, melted
4 x 46g Picnic chocolate bars, cut into 1cm slices
250g packet Maltesers
2 x 2-litre tubs vanilla ice-cream
Snickers, Violet Crumble bars, Turkish Delight chocolate, Roses chocolates, Cherry Ripe and extra Picnic bars and Maltesers, Caramel dulce de leche and fresh raspberries, to decorate.
Invert the base of two x 22cm round springform pans (base measures 21cm). Grease base and side and line with baking paper, extending paper 2cm above pan edges.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined.
Press biscuit crumbs evenly over base of one of the pans. Arrange a single layer of Picnic slices around the edge, cut-side against pan.
Arrange a single layer of Picnic slices around the edge of the remaining pan, cut-side against pan. Add enough Maltesers to cover the base. Reserve any remaining Maltesers and Picnic slices to decorate.
Place each tub of ice-cream into a separate, large bowl. Stand for about 5 minutes to slightly soften (don’t melt). Stir until smooth. Spoon each portion into a pan. Smooth over tops. Freeze for about 4 to 5 hours, or until frozen.
Remove pans from freezer, then remove sides of pans and lining paper. Slide an egg slide or spatula under the Malteser ice-cream layer to remove it. Place, Malteser-side down, on top of the remaining ice-cream layer, to form a double-layered ice-cream cake. Cover loosely with plastic wrap. Return to freezer overnight.
To serve, slide an egg slide under the biscuit base and place ice-cream cake on a serving plate. Decorate with chocolates. Drizzle caramel around top edge of cake so it drizzles down the side. Top with raspberries. Serve immediately.