Oreo* Wafer Stick Ice-Cream Terrine

• 1.5 litres vanilla ice-cream, softened slightly
• 2 cups fresh or frozen (200g) raspberries
• 10 x 18g OREO* Wafer Sticks
• 200g dark chocolate
• 1/2 cup cream

1. Mix together the ice-cream and raspberries until well combined.
2. Spoon one third of the mixture into the base of a lined 10 x 20cm loaf tin.
3. Smooth over.
4. Place 3 OREO* Wafer Sticks at one end, evenly spaced lengthways.
5. Place another 2 wafer sticks lengthways in the gaps at the opposite end.
6. Top with another third of the ice-cream mixture.
7. Repeat with remaining wafer sticks and ice-cream, ensuring that top wafer stick layer is in opposite position to bottom, to form a checkerboard patter.
8. Freeze for 2-3 hours, or until firm.
9. Melt together the chocolate and cream over low heat until smooth.
10. Allow to cool before serving with slices of ice-cream.

vanilla icecream, raspberries, oreo, dark chocolate, cream

Taken from www.kraftrecipes.com/recipes/oreo-wafer-stick-ice-cream-terrine-104455.aspx (may not work)