INGREDIENTS

- 1 packet of Scottish butterscotch pudding

- 4 cups vanilla ice cream

- Graham biscuits

PREPARATION

In a 20 cm (8 ") square serving dish, (here I spread out a row of cookies) spread one-third of the pudding.

Cover with half of the cookies.

Spread out one third of the ice cream then half of the pudding.

Continue with the cookies and the rest of the ingredients, ending with the ice cream.

Refrigerate 8 hours or overnight.