1 pkt. Chocolate Ripple biscuits
1 carton Cream whipped with Icing Sugar and Vanilla essence
Method: Dip biscuits in sherry, spread well with cream and stack biscuits. Then place on serving plate, cover completely with cream. Decorate with walnuts and cherries. Leave for six hours to allow biscuits to soften, then place in refrigerator until required. Will keep for three or four days.
Source: contributed by Mrs. J. Commerford (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.23f.