INGREDIENTS: - 250g packet choc ripple biscuits - 125g butter, melted - 2 litres Blue Ribbon vanilla ice-cream, softened - 150g packet Oreo cookies, roughly chopped - 2 litres chocolate chip ice-cream, softened - 300ml thickened cream, whipped - 1/2 x 155g packet Maltesers - White chocolate curls, to serve - Cocoa powder, for dusting INSTRUCTIONS: Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. Process choc ripple biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Freeze for 15 minutes. Meanwhile, place vanilla ice-cream in a large bowl. Add chopped cookies. Stir until just combined (ice-cream should be soft, not melted at this stage). Dollop vanilla ice-cream mixture and chocolate ice-cream, alternately, to fill (ice-cream will come up higher than the base). Smooth slightly to fill any large holes. Freeze, uncovered, overnight. Just before serving, stand pie at room temperature for 5 to 10 minutes or until it can easily be removed from tin. Place on a plate. Dollop top with whipped cream. Sprinkle with Maltesers and chocolate curls. Dust with cocoa powder. Serve. (Source: Australia's Super Food Ideas December 2011 / January 2012)
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