Saturday, 8 November 2014


1 pkt milk arrowroot biscuits, crushed
125 grams butter, melted
250 mls thickened cream, whipped
250 grams cream cheese, softened
1 can condensed milk
1/6 cup lemon juice
1/6 cup lime juice

(or just a third of a cup of either juice)

line bottom of 22 cm springform tin with baking paper

mix crushed biscuits and butter together.

press biscuits into bottom and half way up the sides of the springform tin.

refrigerate while making filling.

with an electric mixer, beat whipped cream, cream cheese and condensed milk together till smooth.

add lemon and lime juices and beat well.

pour into biscuit crust, smoothing top.

refrigerate until set 3 - 4 hours.

decorate with whipped cream and strawberries.

refrigerate any leftover.

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