Cook popcorn according to directions on packet; set aside. Grease a deep 20cm spring-form pan and line the base and sides with a double layer of baking paper extending 5cm above the edge of the pan. Combine crushed plain sweet biscuits and butter, press into base of prepared pan.
Scoop the vanilla ice cream into a bowl and stand at room temperature for 5-10 minutes or until softened slightly. Add 2/3 cup (200g) NESTLÉ Caramel Dulce De Leche Squeezy, butternut snap biscuits, and 3 cups of popped popcorn; mix well.
Arrange dollops of ice-cream over base of prepared pan. Drizzle over approximately ¼ cup (80g) NESTLÉ Caramel Dulce De Leche Squeezy. Top with remaining ice-cream and press down into an even layer with the back of a spoon or palate knife, smooth top. Return to freezer for 3-4 hours or until firm.
Meanwhile, combine remaining popped popcorn and 1/3 cup (100g) NESTLÉ Caramel Dulce De Leche Squeezy, mix well and set aside.
To serve, remove from freezer, unmould from pan and carefully transfer cake to a chilled serving plate. Top with caramel popcorn and drizzle with remaining NESTLÉ Caramel Dulce De Leche Squeezy. Serve immediately.
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