1. Method:

• Add milk and So Soft Marshmallows to saucepan and place on stove top on low heat stirring continuously
• Once mixture starts to heat through add chopped milk chocolate and continue to stir until all melted
• Set mixture aside and allow to cool for at least 15 minutes
• With electric beaters or a kitchenaid beat cream until soft peaks form. Slowly add chocolate mixture to cream whilst still beating
• Pour chocolate mousse into a container and allow to set overnight in the refrigerator
• Crush Chocolate Ripple biscuits and add 3 tablespoons of crumb to each glass or dessert bowl
• Using a piping bag, pipe the chocolate marshmallow mousse into the glass or bowl until a quarter of it is filled
• Continue to layer with crushed crunchie bar and So Soft Mini Marshmallows
• Top with a with a few store purchased meringues or extra crunchie and marshmallows

*Note: This can be made a few hours in advance, but do not leave overnight. Can be made with a combination of raspberries and your favourite chocolate bar crumb.  Must be refrigerated.