Whip the cream until peaks form, preferably with an electric mixer. A hand-held whisk can also be used, but it will take considerably longer to beat the cream. I would know, as this is how I’ve made the pudding.
Fold the caramel into the whipped cream. I prefer not to fold it in perfectly, so you still have some pieces of just caramel.
In a suitable form - preferably a square or rectangular deep glass dish - layer some crumbled biscuit. 30 x 20cm is ideal.
Next, spoon over some of the cream and caramel mixture, ensuring that it covers the cookie layer entirely.
Crumble your peppermint crisp chocolate over the desert.
Layer more crumbled biscuit over and repeat the whole process until you’re out of all the components.
Cover your dish with a cloth or a lid and put it into the fridge to set. If you want the biscuits to be crunchy, the dessert can set for about an hour only. If you want the biscuits soft like the rest of the dessert, leave it in the fridge for approximately six hours.
