INGREDIENTS

75g (3oz) butter

225g (8oz) digestive biscuits (i use the
chocolate ones) crushed

Packet of Strawberry jelly

Carton of ready made custard 500g

200g tub of full fat soft cheese (mascapone)

150ml double cream, lightly whipped

Strawberries to decorate

METHOD

1. Using a 8in loose-based cake tin, crease around the sides. Melt the butter in a pan and stir in the biscuit crumbs, mix well until combined, spoon it into the tin. Press down the biscuit mixture into the tin with the back of a spoon, Chill in the fridge for 30 minutes.

2. Place the jelly cubes into a microwave bowl with 4tbsp of water and heat for 30 seconds or until all of the cubes have melted. Place into a bowl along with the custard and soft cheese and beat together until smooth.

3. Take the biscuit base out of the fridge and pour over the custard jelly mixture and place back into the fridge to chill for a further 2 hours.

4. When firm Remove it from the tin and spread the whipped cream over the top. Decorate with Strawberries.

Thank you for reading my post 🙂