Butterscotch and biscuit dessert


Serves – 2

INGREDIENTS

  • 1 packet Butterscotch instant pudding mix
  • 300ml milk
  • 6 ginger nut biscuits – crushed
  • Pecans ( 1\2 crushed and 1\2 to decorate)
  • whipped cream
  • 2 sml chocolate flakes

METHOD

  1. Pour butterscotch powder into mixing bowl and add 300ml milk. Whisk with an electric mixer for 2-3 minutes
  2. Into a drinking/sundae glass, spoon in a layer of butterscotch cream
  3. Add a layer of crushed ginger nuts and pecan nuts.
  4. Add another layer of butterscotch cream, almost to top of glass
  5. Add whole pecan nuts
  6. Top with whipped cream into the centre of the glass and add a flake and crushed chocolate to decorate.

 

This receipe can also be used as a Shooter Dessert in shot glasses.  Above ingredients should produce 6 Shooter Desserts.