• In a medium bowl, whip the cream, icing sugar and vanilla essence until thick and fluffy.
  600 ml thickened cream / heavy cream, 2 tbsp icing sugar / powdered sugar, 1 tsp vanilla essence
• Spread a 1 cm / 0.4 inch layer of whipped cream in a long log shape on a large plate or platter.
• Now we're going to make stacks of 5 biscuits. Pick up your first choc ripple biscuit and place a tablespoon of whipped cream on the base, then pick up a second biscuit and place it face down on top, pushing down lightly. Repeat until you get to your fifth biscuit, and place it on top of the stack, face up. Note: It doesn’t matter if a little cream squishes out the edges, as you’ll be covering the whole thing anyway.
  250 g choc ripple biscuits
• Pop your first stack of biscuits on your whipped cream layer on the plate. Repeat the process, until you have 5 rows of biscuit stacks.
• Using a knife or spatula, slather the rest of the cream around the biscuits to form a log. Make sure you can't see any biscuits sticking through!
• Once finished, place straight into the fridge. Allow to set for at least 3 hours if you want slightly crunchy biscuits or a minimum of 8 hours / overnight for soft biscuits (more like cookies and cream texture).
• To serve, garnish with your favourite toppings such as strawberry, fresh mint, flaked chocolate and crumbled biscuits.
  strawberries, fresh mint leaves, Cadbury milk chocolate, crumbled biscuits

Alternative method (Quick Time Saver Version):

• Roughly crush the biscuits and mix them straight into the whipped cream. Transfer into a bread tin lined with baking paper. Set in the fridge or freeze for a minimum of 8 hours. Add toppings / garnishes before serving.