Ingredients

• 1 Packet Oreo Biscuits (Crushed)
• Tinned Mandarin Oranges (Drained)
• Whipped Cream to Decorate (Pearce Duff’s Whipped Cream)
• 1 Pearce Duff’s Chocolate Blancmange
• 568ml Milk
• Flaked Chocolate to Decorate

TO PREPARE THE CHOCOLATE ORANGE TRIFLE:

1. Divide crushed biscuits between 4 glasses.
2. Top with the drained mandarin segments.
3. Prepare the blancmange following the pack instructions, then set to one side to cool slightly (about 10 minutes)
4. Divide the blancmange between the 4 glasses, covering over the mandarins.
5. Place in the refrigerator and allow to set for 2-3 hours.
6. Decorate with whipped cream and flaked chocolate.