Choc Raspberry Ripple Wreath


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900 ml Western Star Thickened Cream
2x 250 g packets of Chocolate ripple biscuits
3/4 cup raspberry jam
Cherries, raspberries and blueberries, to serve

Pour 600 ml of Western Star Thickened Cream into the bowl of an electric mixer and whisk until stiff peaks form. Alternatively use a large bowl and whisk by hand.
Spread 1 side of each biscuit with 1 teaspoon of jam followed by 2 tablespoons of whipped cream and stand upright onto a round serving plate. Sandwich with another biscuit spread with jam and cream. Repeat until you have a row of 5 biscuits.
Repeat with remaining biscuits, jam and cream until there are 7 rows of biscuits arranged around the edge of the plate to form a wreath shape.