07 Aug No-bake kingston cream loaf
If you’re a fan of Chocolate ripple cake, why not try this easy Arnott’s Kingston biscuit cream loaf at taste.com.au It’s easy to make, no-bake and even easier to devour!
- 300ml thickened cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 2 tablespoons caramel topping, plus extra, to serve
- 2 x 200g pkts Arnott’s Kingston biscuits
- Shredded coconut, to serve
- Use electric beaters to beat the cream, sugar and vanilla in a bowl until almost firm peaks form.
- Combine the caramel topping and 2 tablespoons water in a small bowl. Spread a little of the cream mixture onto a serving plate. Reserve 7 biscuits. Dunk one side of half the remaining biscuits into the caramel mixture, then spread with a little cream mixture. Sandwich together to create a row down 1 long side of the cream mixture on the plate. Spread the inner edge of the row with a little cream mixture. Repeat with the remaining caramel mixture, biscuits and some of the cream mixture to form a second row alongside the first.
- Spread the remaining cream mixture over the biscuits to cover completely. Cover and place in the fridge for 8 hours or overnight to soften. Cut the remaining Kingston biscuits in half and place on top of the loaf. Drizzle with extra caramel topping and sprinkle with coconut.
You won't believe how many Kingstons we've hidden inside this dessert loaf…Get the recipe: https://goo.gl/g78ESi
Posted by Taste.com.au on Tuesday, 5 June 2018
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