2 cups Rice Bubbles
1 cup desiccated coconut
1 cup icing sugar, sifted
1 cup milk powder
3/4 cup sultanas
1/4 cup chopped red glace cherries
1/4 cup chopped green glace cherries
1. Lightly grease a 20 x 30cm slice pan. Line base and sides with baking paper.
2. Place copha in a small pan on low heat. Cook, stirring, for 4-5 minutes until melted. Cool slightly.
3. Meanwhile, combine remaining ingredients in a large bowl. Add copha and mix well. Press mixture firmly into pan.
4. Freeze 15 minutes, until set, then chill until ready to serve. Serve cut into small squares. Store White Christmas in an airtight container in the fridge.