GINGER AND CHOCOLATE RIPPLE CAKE..no bake

1 packet chocolate ripple biscuits
1 packet gingernut biscuits
900 mls thickened cream
icing sugar to taste

grated chocolate or topping of choice


whip the cream with the icing sugar.

spread a little cream across the bottom of rectangle serving
tray.

Spread one chocolate ripple biscuit with 1 heaped teaspoon of
cream then sandwich with a gingernut biscuit. Top with
another heaped teaspoon of cream then place biscuits on their
side onto the serving tray. continue, alternating biscuits
and cream, until all biscuits have been used, lining biscuits
in rows, widthways across the tray.

completely cover the biscuits with the rest of the cream.

top with the grated chocolate.

place a sheet of baking paper over the top then wrap the
whole cake and tray with cling wrap.

refrigerate overnight or for at least 12 hours.

make sure to cut the cake widthways so as to get the ripple
effect.