By Chelsea SugarLolly cake is perfect for folk with sweet teeth!12 servings
Prep time 10 mins
24 Malt biscuits
1/4 cup cherries (optional)
1/4 cup coconut
16 marshmallows (best to use Eskimos)
1/2 - 3/4 420g tin of condensed milk
Chelsea Icing Sugar for dusting
Crush biscuits very finely. Add a little of the coconut.
Chop up the marshmallows and add the cherries (optional)
Add the half tin condensed milk and mix well.
You can either roll into balls or you can roll in to a log and then roll in the rest of the coconut, then place in the fridge, when hard cut into slices. Dust with Chelsea Icing Sugar.