Choc Chip Cookie Cream and Sherry Pie
This is the perfect ending to a dinner party, a Christmas get-together or a
special Sunday lunch. It can be prepared the day before and the longer you leave it, the better it tastes…


soooo good!!

soooo good!!

Serves 6
750g chocolate chip cookies
250ml sweet sherry
300ml double cream
150 whipping cream, whipped
1 Flake chocolate bar, crumbled
Pour the sherry into a small bowl and dip each biscuit in the sherry. Lay half
the biscuits on the bottom of a medium to large sized baking dish.
Pour over half the double cream.
Repeat this process using up the remaining biscuits and double cream
ending in a layer of biscuits until the baking dish is almost full.
Spread a thick layer of the whipped cream over the top of the pie and
sprinkle the broken flake on top for decoration.

Chill in the fridge for at least a couple of hours before serving, but it’s even better if left overnight!




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