Line a loaf tin with cut freezer bags or with cling film. Then heat the nut nougat cream and melt the finely chopped chocolate in it.
Line the bottom of the loaf pan with a few shortbread cookies, then spread about 3 tablespoons of the chocolate mixture on top. Continue like this until everything is used up. The last layer should be shortbread biscuits.
Place in the freezer for 2 - 3 hours, then fall out of the mold and peel off the foil. This recipe is a quick take on the cold dog, but it tastes just as good!
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