Iced Chocolate Bar Cake

Ingredients: 1 tin Nestle Sweetened Condensed Milk or 397g, 2½ cups whipped cream or 600ml, 2 bars Kit Kat Chunky, 1½ tablespoons Nescafe Instant Coffee, dissolved in 2 tablespoons hot water, Preparation: Combine Nestle Sweetened Condensed Milk and whipped cream in an electric mixer. Beat until thick and creamy. Pour half of the mixture into foil lined 12cm x 23cm loaf pan. Place Kit Kat Chunky bars in the middle and freeze for ½ an hour. Add Nescafe Instant Coffee to the remaining cream mixture and mix until combined. Take out the cake from the freezer. Spoon over the Nescafe mixture, cover with cling film and freeze for at least 12 hours until set. Cut into slices to serve.