Choc Ripple Christmas wreath

Made with biscuits and cream, this Choc Ripple Christmas wreath is simple and delicious. For a gluten-free dessert, use Arnott’s Choc Ripple Gluten Free biscuits instead.



Note: + 6 hours chilling time



  • 900ml thickened cream
  • 2 x 250g pkts Arnott’s Choc Ripple biscuits (about 38 biscuits)
  • Raspberries, to serve
  • Blackberries, to serve
  • Mint leaves, to serve



Use an electric mixer to whisk 600ml cream in a large bowl until firm peaks form.


Spread 1 side of each biscuit with 2 tsp whipped cream. Place a 20cm (base measurement) round springform pan on a work surface. Stand 1 biscuit on its edge in the base of the pan. Sandwich with another biscuit. Repeat with the remaining biscuits, arranging around the side of the pan to form a wreath shape. Spread the top and centre of the wreath with the remaining whipped cream. Place in the fridge for 6 hours or overnight to chill.


Use an electric mixer to whisk remaining cream in a bowl until firm peaks form. Carefully transfer the wreath to a serving plate. Spread the top and sides with cream. Top with the raspberries, blackberries and mint. Serve immediately.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.