Chocolate Caramel Trifle

Ingredients

50 Van Dyck mini hotcakes
200g Barker’s Custard Flavoured Patisserie Creme
300g low fat yoghurt
50 pecan nuts
400g Barker’s Chocolate Dessert Sauce
400g Barker’s Caramel Dessert Sauce.

Method:

Sandwich five Van Dyck hotcakes together with Barker’s Custard Flavoured Patisserie Creme.

Place in glass.

Top with the yoghurt and pecan nuts.

Drizzle with the Barker’s Chocolate and Caramel Dessert Sauces.

Variation: Add sliced canned peaches.

Serves 10

Chocolate Caramel Trifle

Chocolate Caramel Trifle

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