STRAWBERRY OR LEMON LIME CHEESECAKE SLICE...with jelly crumble


STRAWBERRY

base...
1 box vanilla cake mix
2 large eggs
1/3 cup vegetable oil

crumble....
2 packets raspberry jelly mix
114 grams soft butter
1 cup plain flour
20 drops red food colour

1/2 packet vanilla instant pudding mix
28 grams butter, softened
1/4 cup plain flour

filling...
250 grams cream cheese, softened
1 cup icing sugar
6 teaspoons strawberry essence
250 mls thickened cream
1/2 teaspoon gelatin
1 tablespoon boiling water

preheat oven to 180 c. grease and line 9 x 13 dish with baking paper. line a large baking tray with baking paper.

CAKE....

in a large bowl, mix together the cake mix, eggs, and oil until combined and formed into a dough.
press dough evenly into dish. bake for 15 - 20 minutes or until nicely brown. Let cool completely.

MAKE CRUMBLE..

in a small bowl combine the jelly , butter, food colour and the flour.
use a fork to mix ingredients together, then with fingers until well combined.

in another small bowl, combine the vanilla pudding mix, butter and flour.

Use a fork to mix ingredients together, then fingers until crumble forms.

spread both the strawberry and vanilla crumble, separated, onto the large tray. Bake at 180 c for 10 minutes.

(stir at 5 minutes, then cook the other 5 minutes).

when cool crumble up a bit more with fingers. (goes crunchy as it cools).

FILLING...

in a large bowl, using an electric mixer, beat the cream cheese until smooth. add the cream and essence and beat until combined.

mix the gelatin with the water and stir until dissolved. beat into cream mix.
beat in the icing sugar.

to put together...spread the filling over the base and sprinkle the vanilla crumble on the filling then the raspberry crumble on top.

refrigerate till set. cut into squares to serve.

store leftover bars in an airtight container in the refrigerator for up to 1 week.

LEMON LIME

base..
1 box vanilla cake mix
2 large eggs
1/3 cup canola oil

crumble..
2 packets lime jelly
114 grams butter, softened
1 cup plain flour
4 drops green food colour

1/2 packet vanilla instant pudding
28 grams butter, softened
1/4 cup plain flour

filling...
250 grams cream cheese, softened
1 cup icing sugar
finely grated rind 2 lemons
250 mls thickened cream
1/2 teaspoon gelatin
1 tablespoon boiling water

make as per directions above, substituting the lime jelly instead of the raspberry and the lemon rind instead of the strawberry essence.

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