Line the bottom of the tray with one third to half Tennis biscuits, depending on how big your baking dish is.
Whip the cream until stiff peaks form. Put the caramel into a seperate bowl and mix well to loosen it up.
If you like it extra pepperminty you can add a few drops of peppermint essence to the caramel cream at this piont.
Slowly add the caramel to the whipped cream and fold in, taking care not to knock all the air out of the cream.
Finely chop the peppermint crip chocolate bars.
Add one third to half the caramel cream mix on top of the biscuites. Sprinkle with one third to half the peppermint crisp chocolate.
Repeat again with the second, and if needed, third layer.
Sometimes when chilling the peppermint crisp layer can 'melt' into the caramel cream. If you like it nice and fresh and crispy hold off adding the final sprinkle of peppermint crisp chocolate until just before serving.
Chill in the fridge for at least four hours, preferably overnight.
To serve remove from the fridge, scoop and serve. Fabuious on its own or with a cuppa. Delicious!