In a bowl, whip cream with half of the powdered sugar until light and fluffy. Set aside.
In another bowl, cream the butter and remaining sugar until light and fluffy. Fold the whipped cream into the creamed butter.
Spread cream mixture on a piece of otap, sprinkle with chopped nuts and top with another piece of otap. Cover the entire surface of the otap with more butter-cream mixture. Chill for 30 minutes.
Roll on the chopped cashew nuts and chill until ready to serve. Enjoy!
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- 24 pieces otap (local flaky cookie)
- 1 cup butter, slightly softened
- ¾ cup powdered sugar
- 1 cup chopped cashew nuts, roasted
- 1 250ml All Purpose Cream, chilled