Raspberry Bliss Caramel Delight

Instructions

1. Crush the plain and chocolate tea biscuits separately into fine crumbs.
2. Line the bottom of a 9x13 inch (23x33 cm) baking dish with a layer of plain tea biscuit crumbs.
3. Spread a layer of caramel spread evenly over the plain tea biscuit crumbs.
4. In a saucepan, prepare the vanilla pudding according to the package instructions, using milk and sugar. Let it cool slightly.
5. Beat the softened butter until creamy, then gradually add the cooled vanilla pudding, mixing until well combined.
6. Spread the vanilla pudding cream over the caramel layer in the baking dish.
7. Top the cream layer with a layer of chocolate tea biscuit crumbs.
8. Dissolve the raspberry jelly packs in hot water, then add the frozen raspberries and stir until combined.
9. Pour the raspberry jelly mixture over the chocolate tea biscuit crumbs.
10. Refrigerate the dessert for at least 4 hours or until set.
11. Once set, slice and serve chilled. Enjoy this delicious no-bake treat with a delightful raspberry twist!