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|Avg Rating: Recipe not yet rated.||Contributed by - Jaqs|
|1 Caramel instant pudding
3 teaspoons lemon juice
1 tin caramel
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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