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Ingredients
1 pkt Cuppuchino Boudoir biscuits
1 tub fresh cream
¾ tin carnation caramel treat
¼ pkt tennis biscuits – crushed
½ cup chopped pecan nuts
1 mug strong black coffee
Method
1. Layer biscuits in pyrex dish
2. Pour hot coffee over biscuits
3. Whip cream until stiff.
4. Beat caramel treat and fold into cream.
5. Add nuts and crushed biscuits
6. Spread over biscuits in pyrex dish
7. Decorate with fresh cream rosettes.
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