Note: You will need to chill this for 4 hours, 30 minutes.
250g packet choc ripple biscuits
100g melted butter
250g softened cream cheese
3/4 cup icing sugar mixture
380g can caramel top’n’fill
100g packet instant pudding vanilla flavoured dessert mix
1 3/4 cup milk
300ml thickened cream
2 tablespoons icing sugar mixture, extra
1 teaspoon vanilla extract
Grease a 16cm x 28cm slice pan with cooking spray and line the base and sides with baking paper, allowing a 3cm overhang on all sides.
Process biscuits in a food processor until they resemble fine crumbs. Add the melted butter and process to combine. Remove 3/4 cup of the biscuit crumbs and reserve for later. Spoon remaining biscuit crumbs into the prepared pan. Press into the base. Chill for 15 min.
Beat cream cheese until smooth using electric beaters. Add the 3/4 cup icing sugar mixture and beat on low until combined. Spoon caramel into a bowl and whisk until smooth. Add 2/3 cup of the caramel to the cream cheese mixture and beat until combined.
Pour the caramel cream cheese mix over chilled biscuit base and smooth the surface. Prepare pudding mix with milk and spoon over the caramel. Top with reserved choc ripple biscuits. Chill for 15 min.
Beat thickened cream, extra icing sugar mixture and vanilla using electric beaters until firm peaks. Spread whipped cream over the top of choc biscuit layer. Cover and chill for 4 hr 30 min or until completely chilled. Cut into squares and serve with a drizzle of remaining caramel top n fill and sprinkle with crushed Flake bar if desired.