Chocolate Ripple Cake

• 1 pkt Arnott's Chocolate Ripple Biscuits
• 600ml thickened cream
• 1/4 cup of sugar
• 1 shot butterscotch scnapps

1. In a large mixing bowl combine cream, sugar and schnapps (or some vanilla extract for more traditional vanilla cream) and whip until firm peaks
2. Add a good dollop of cream the bottom of a chocolate ripple biscuit and hold it sideways on your serving plate.
3. In a line, alternate between chocolate ripple biscuit and cream until all the biscuits are used. You don't have to do it this way, you can it any way you want, really, so long as the end product resembles a cake. I prefer doing them in rows, so when you cut the cake you get the cool lined effect you see in the picture above.
4. Cover entire cake in the remaining cream. If you are heavy handed with your cream and don't have enough to cover the cake so no biscuit is shown - make more!
5. Place the cake in the fridge to set overnight. If however you are in a hurry for dessert, I suggest dunking the biscuits in milk when constructing the cake so that they soften quicker. You can get away with just an hour or two in the fridge that way.
6. Once your cake is set, decorate with whatever you want or whatever looks and tastes good! Have fun!

ripple, cream, sugar, scnapps

Taken from www.yummly.com/recipe/Chocolate-Ripple-_Cake_-1225431 (may not work)