My Raspberry & Chocolate Ripple Dessert

Serves 4




  • 250gm Arnott’s Choc Ripple Biscuits
  • 300ml Thickened Cream
  • 1 teaspoon Vanilla Essence
  • 2 punnets Raspberries
  • 1 tablespoon Honey
  • 2 tablespoons Water


  1. In a plastic bag, crush biscuits with a rolling pin.
  2. Distribute the crushed biscuits evenly in each parfait, setting aside some for decorating.
  3. In a bowl, whip cream with vanilla essence until peaks form.
  4. Heat raspberries, water and honey in a small saucepan.
  5. In each parfait add the juice from the raspberry mixture on top of the crushed biscuits and then evenly distribute the raspberries.
  6. Dollop cream on top of the raspberries in each parfait and sprinkle with the remaining crushed biscuits.
  7. Refrigerate for 15 minutes or until set.





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