250ml Orley Whip or whipping cream, whipped to soft peaks
2 packets of Tennis biscuits (although you will probably use less)
375g tin of caramelised condensed milk or dulce du leche
20ml caster sugar
3 Peppermint Crisp chocolate bars, crushed
3-4 drops of peppermint essence (more, if you like it minty)
Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp.
Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon ⅓ of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.