- For the caramel base:
- 200 g tennis biscuits, crushed
- 4 T butter, melted
- Triple caramel dairy ice cream, for serving
- For the caramel sauce:
- 1 cup white sugar
- 50 g butter
- ½ cup cream
- Woolworths vanilla paste, a squeeze
- fresh berries, for serving
For the caramel base, mix 200 g crushed tennis biscuits with 4 T melted butter. Press into a pie dish and freeze. When it’s firm, top with scoops of Triple caramel dairy ice cream. Freeze before serving.
For the caramel sauce: Combine 1 cup of white sugar, 50 g butter, ½ cup of cream and a squeeze of Woolworths vanilla paste in a small saucepan over low heat. Stir together until it thickens and continue cooking until it darkens and caramelises. Drizzle over the pie, top with fresh berries and dig in!