3 Yummy No Bake Christmas Desserts
Ingredients
- 300g frozen raspberries
- 2 x 200g pkt Arnott's Tim Tam Original
- 2L ctn berry ice-cream (such as strawberry or raspberry)
- 150ml thickened cream
- White chocolate melts, melted, to decorate
- Dark chocolate melts, melted, to decorate
- Fresh raspberries, to serve
- Line the base and sides of a 7cm-deep, 11 x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang. Place half the biscuits lengthways in prepared pan.
- Spoon the ice-cream into a bowl. break up slightly. set aside for 10 minutes to soften. Fold the frozen raspberries through the ice-cream. Spoon mixture over the biscuits. Smooth the surface.
- Gently press remaining biscuits crossways over the ice-cream. Cover with plastic wrap and place in the freezer for 8 hours or overnight until firm.
- Meanwhile, spread the melted chocolates over a clean work surface and set aside until almost set. run a melon baller or small teaspoon along the chocolate surface to create curls.
- Carefully invert cake onto a plate. use electric beaters to beat the cream in a bowl until soft peaks form. Spread over cake. Top with fresh raspberries and chocolate curls.
Ingredients
- 125 g sweet plain biscuits
- 400 g condensed milk
- 3 Peppermint Crisp chocolate bars roughly chopped
- 150 g white chocolate roughly chopped
- 1 cup coconut
- 1 tbs cocoa
- 1/2 cup coconut *to decorate
- 80 g white chocolate melts
- 1 packet spearmint leaf lollies cut into strips *to decorate
- 1 packet silver cachous *to decorate
- Blend biscuits to create crumbs, add cocoa, condensed milk, and coconut and mix until combined.
- Stir through peppermint bars and chocolate. Cover and refrigerate for 30 minutes to harden a little.
- Roll into balls and roll in coconut. Set aside.
- Decoration: Melt chocolate. Dip the top of each ball into melted chocolate.
- Top with spearmint leaves and cachous balls to resemble holly.
Ingredients
- 1/2 cup butter or margarine
- 2 cups powdered icing sugar
- 2 tbsp milk
- 3 cups shredded coconut (we used sweetened, but unsweetened would work fine)
- 1/2 tsp vanilla or mint extract
- green food coloring
- 3/4 cup white chocolate chips
- 1 tsp butter or margarine
- 1 tbsp milk
- mini M&Ms
- In a large pot, melt butter. Remove from heat.
- Stir in icing sugar and milk. Stir in coconut, vanilla/mint and enough food coloring to make the mixture green.
- Shape into small balls, and using the tips of your fingers gently squeeze one side of the ball until it takes on a cone shape. It might take a few tries to get them how you like them, but if the mixture gets too cool to work with you can always heat on low a minute or 2.
- If you see any later you want to reshape, they are easily reshaped at room temperature.
- Put uncovered on a baking sheet to set either in the fridge for 2-3 hours or the freezer for 45 minutes to 1 hour.
- In a small pot, melt chocolate, 1 tsp butter and 1 tbsp milk over low heat, stirring, until smooth. Dip the tops of the cookies in the white chocolate to look like snow. Add mini M&M's if desired.
- Set in the fridge or freezer to set before storing in an air tight container.