Crush the ginger nut biscuits

Melt the butter and mix it into the crumbled biscuits and place the mixture into the base of a clingfilm lined cake tin and let it set in the freezer

Whisk the cream cheese, creme fraiche and double cream together in a bowl

Divide the cream mixture into two bowls

Melt the milk and white chocolate separately in 2 bowls, then let the chocolate cool slightly

Fold the milk chocolate into one of the cream bowl mixtures

Fold the white chocolate into the other bowl containing the cream mixture

Once the biscuit base has set (10 minutes or so in the freezer should be enough), add a layer of the milk chocolate cream mixture and set in the freezer

Once set (another 10 minutes or so), add the final layer of white chocolate and set in the freezer