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Feature Recipe


Instant Caramel Dessert

Dessert South African
0.25 hour(s) 3 hour(s)
6 people
1 Caramel instant pudding
450ml milk
3 teaspoons lemon juice
1 tin caramel
250ml cream
400gr biscuits
2 Peppermint Crisp Chocolates
Layer dish with biscuits. Mix instant pudding together with the milk and one teaspoon lemon juice, beat until thick. When done pour the pudding over biscuits and grate one peppermint crisp over the pudding.
Beat cream, tin of caramel and remaining 2 teaspoons together until thickened and pour over peppermint crisp. Grate remaining peppermint crisp over the caramel mixture. Refrigerate for at least 3 hours.

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