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• Blitz 200g packet tennis biscuits and 120g melted butter.
• Press into a 23cm tart dish.
• Beat together 230g tub soft cream cheese and 125ml milk.
• Beat together 375ml milk and 110g packet Carmel instant pudding.
• Combine the two milk mixes until just combined and pour into the tart case.
• Set in the fridge for at least 1 hour
• Sprinkle with crushed crunchie chocolate
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