Coconut Cherry Slice
Ingredients
Biscuit Base
250g Plain Chocolate Biscuits (Arnotts Tripple Chock)
175g Melted Margarine
¼ Cup Shredded Coconut
Topping
300ml Cream
20g Margarine
375g Marshmallows (Pink, Lightly Chopped)
1 Teaspoon Vanilla Essence.
200gm Real Glace’ Cherries (Strawberries Chopped)
2 ½ Cups Coconut
Method
Topping
- Combine cream, margarine and marshmallows in a saucepan.
- Stir over medium heat until marshmallows melt and mixture is smooth.
- Stir in vanilla essence cherries (strawberries) and coconut.
Method
Slice
- Prepare lamington pan two layers paper.
- Combine biscuits and margarine in bowl and mix well.
- Press mixture evenly into base of pan.
- Refrigerate for 30 min.
- Pour topping over chilled biscuit base and sprinkle with shredded coconut.
- Refrigerate for 2-3 hours or until topping is set.
- Cut into small squares to serve.
Serves approx 20