Whip the cream until stiff peaks form. Keep it chilled while you prepare the rest.

In a separate bowl, mix the condensed milk with about three-quarters of the crushed Peppermint Crisp.

Gently fold the whipped cream into the condensed milk and chocolate mixture until fully combined.

In a square or rectangular dish, arrange a layer of Tennis biscuits to cover the base.

Spread half of the creamy mixture over the biscuits evenly.

Add another layer of biscuits, then top with the remaining cream mixture.

Sprinkle the rest of the crushed chocolate over the top as a final touch.

Chill in the fridge for at least 4 hours—or ideally overnight—for best texture and flavor.

Tips:

For extra indulgence, drizzle with caramel sauce or decorate with mint leaves before serving.

If Peppermint Crisp chocolate is not available, use mint chocolate with a similar crisp texture.