Mint Caramel Marbled Fridge Cake

Neatly line a 20 cm loaf tin with baking paper.

Using an electric mixer whisk the Nestlé KLIM and yoghurt together until smooth.

Add the Nestlé Gold Cross Sweetened Condensed Milk and lemon juice and beat until thick.

In a separate bowl whisk the Nestlé Dessert Cream and Nestlé KLIM together.

Fold this mixture into the yoghurt mixture.

Bloom the gelatine (20 g) in 45 ml of water and then melt in the microwave without boiling the gelatine.

Whip the melted gelatine into the combined mixture.

Divide the mixture into two equal parts.

Leave the first part as is; to the second part beat in 180g Nestlé Caramel Treat Mint.

Layer the plain and caramel filling in the lined loaf tin, ending with a plain layer.

Gently marble the mixture with a knife.

Place the whole biscuits on top of the tart to form the base.

Refrigerate for at least 2 hours.

When ready to serve, turn the loaf onto the serving plate and gently peel away the baking paper.

In a separate bowl whisk the remaining Nestlé Caramel Treat Mint (for the topping) until smooth.

Layer the caramel topping on top of the cake.

Sprinkle with peppermint crisp before serving.