PEPPERMINT CRISP TART
with JELLY
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1 pack tennis biscuits
1 packet lemon flavoured jelly
250ml boiling water
1 tin Ideal milk, cold
1 tin Caramel Treat
1 large peppermint crisp
Dissolve the jelly in the boiled water and leave to cool until just before it begins to stall. Beat the Ideal milk until thick. Now combine the jelly mixture and caramel treat with it.
Pack a layer of tennis biscuits in a baking dish, grate half of the peppermint crisp over the layer of biscuits and pour half the ideal milk mixture over the chocolate.
Repeat the process and leave to cool down completely.