- 800g crushed digestives
- 400g melted Lakeland Dairies Butter
- 2 kg cream cheese
- 400g sugar
- 8 eggs
- 500ml Millac Gold (semi-whipped)
- 1 litre purée of your choice
- 10g gelatine leaves
Melt the butter then add to the crushed biscuit, press down firmly into a cake tin.
Soak the gelatine leaves in cold water.
Whip the sugar and eggs together until light and then beat in the cream cheese until soft.
Add the gelatine in a pan with fruit puree and warm up slowly until the gelatine has melted.
Add the fruit puree to the cream cheese mix and stir through, then add the semi-whipped Millac Gold.
Pour the cream mixture on top of the biscuit base and allow to set in the refrigerator until ready to serve.