Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered. wrap crunchies, still in their wrappers, in a clean tea-towel. using a rolling pin, bash chocolate bars so they are broken into small pieces. using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale. stir through crunchie bar pieces. spread cream mixture over biscuits. top with another layer of biscuits. cover and freeze overnight, or until firm. cut into squares to serve. dust with drinking chocolate, if desired.

Target recipe: mix the dry milk powder, sugar, cornstarch, salt, and cocoa together until well blended. it can be stored in a big airtight container or glass jar until you need it. to use, stir mix before using to redistribute ingredients. measure out 2/3 cup of the pudding mix into a medium saucepan. add milk, vanilla and butter and cook over low heat, stirring constantly until mixture comes to a boil. continue cooking and stirring for another minute. remove from heat and let cool.