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Cherry Ripe Ice-Cream Cake
Ingredients
  • 200g choc ripple biscuits
  • 80g butter, melted
  • 1 cup desiccated coconut, toasted
  • 2 x 2-litre tubs strawberries and cream ice-cream
  • 4 x 52g Cherry Ripe bars, chopped, plus 3 extra cut into shards
  • 500g fresh or frozen pitted cherries
  • ½ cup strawberry topping
  • ⅔ cup chocolate Ice Magic
Steps
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