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Ingredients
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 100g butter, melted, cooled
  • 2 ½ tsp gelatine powder
  • 500g cream cheese, at room temperature, chopped
  • 100g (½ cup) caster sugar
  • 180g CADBURY Baking White Chocolate, melted, cooled
  • 300ml thickened cream
  • 26 treat-size Cadbury Flake bars
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