Pinacolada crunch cake

Pinacolada crunch cake

Ingredients

  • 15 Biscuits pieces – crushed
  • Dessicated coconut 50g
  • Cardamom powder 2tsp
  • Butter 150g melted
  • Almond and raisin chocolate
  • Pina colada ice cream from Dairyland
  • Cubed pineapple

Method

  1. Grease proof your container both the bottom and the sides.
  2. Mix the crushed biscuits with the coconut, butter, cardamom powder.
  3. Spread mixture on the base of your tin evenly and bake for 10 minutes at 180oc. Let it cool.
  4. Soften the Pina colada ice cream and mix with the almond and raisin chocolate then pour into the tin. Top with the cubed pineapple
  5. Freeze for 3-4 hours
  6. Defrost when serving, & sprinkle some grated chocolate on top of the cake.