Method-
Cover the base of a 23cm slab tin with half of the biscuits, plain side down.
Place cream, milk and pudding powder in a bowl and beat for one minute until thick and smooth.
Pour the pudding mixture over the biscuit base and spread evenly.
Top the pudding with the remaining biscuits plain side down.
Pop the icing sugar and a splash of vanilla extract (or essence if that’s what you have) in a bowl then slowly add boiled water until it reaches a nice consistency. Spread icing over the top layer of biscuits then pop it all in the fridge. Store in the fridge until needed.
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