Ingredients:
Biscuit crumbs 1-1/4 cups
Butter (softened) 1/4 cup
Sugar 1/4 cup
Filling:
Cream cheese 8 oz
Caster sugar 1 cup
Milk ¼ cup
Gelatin 2 tbsp
Vanilla essence 1 tsp
Cream 2 cups
Cherry pie filling 1 can
Whipped cream to pipe 1 cup
Method:
Mix together biscuit crumbs, butter and sugar in a bowl until well incorporated and crumbly. Press into a 6”spring form tin. Freeze base till butter is set. Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Add cream into cream cheese mixture until smooth. Soak gelatin in a pan of milk and let gently heat but do not allow to boil. Cool and add in the mixture. Pour mixture onto prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Decorate sides with cream and spread the cherry pie filling over the top, and refrigerate until serving.
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