1. Line a small loaf pan with aluminum foil and make sure you have a large enough piece on the one end as an overhang to eventually cover the dessert entirely.
2. Form and shape the foil on the outside of the pan, and then line the inside of the pan as it will fit way easier.
3. Place a row of Tennis biscuits on the bottom of the pan, face down (with the pretty pattern side to the bottom).
4. Whip the very well-chilled cream until stiff peaks form.
5. Use a fork or spoon and ‘whip’ the caramel in the tin, to soften it slightly, and then gently fold in/mix the caramel condensed milk into the cream.
6. Chop the Peppermint Aero/Peppermint Crisp and mix into the cream-caramel mixture.
7. You can decide if you want a make 3 or 4 four layers of Tennis biscuits.
8. Depending on your decision: For a 4 layer, you will spoon a ¹/₃rd of the cream mixture over the Tennis biscuit bottom and continue and end with your 4^th layer of Tennis biscuits. 
9. Alternatively, use ½ of the mixture on the Tennis biscuit bottom, then a layer of biscuits, the next ½ of the mixture, and end with the 3rd layer of Tennis biscuits.
10. Cover the loaf pan with glad wrap/clingwrap and the overhanging foil and place it in your freezer if possible, overnight is best.
11. Remove from the pan, turn it upside down, and slice.

To Decorate: (Optional):

1. You can melt some plain chocolate in the microwave, at 1-minute increments.
2. Place the Peppermint Aero Caramel Frozen Dessert on a wire rack with some parchment paper to catch the drippings and once the chocolate is melted, distribute all of it over the top of the frozen dessert and decorate with some white chocolate or more chopped Peppermint Aero/Peppermint Crisp.
3. Slice and enjoy.