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Crumble the biscuits in a food processor and mix
with the melted butter. Press int biscuit mixture
into a 22cm round pie dish (for a harder crust
bake in a hot oven for just 5 minutes. Allow to
cool completely)Warm up milk with honey until
almost boiling. Remove pan off heat and whisk in
the cumbled Helwa tat-tork and vanilla essence.
Leave mixture to cool completely. When cool fold
in the stiffly whipped cream.Pour mixture onto the
biscuit crust and freeze for at least an hour.
Remove frozen dessert from freezer and decorate
with melted chocolate and roasted nuts. Allow to
soften slightly for about 15mins before serving.
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