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…
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!