Sunday, 12 March 2017

(my adaption from an American recipe)

1 pkt butternut snap biscuits
125 grams butter, melted

500 grams cream cheese, room temp.
3/4 cup Bickfords lemon cordial
finely grated rind of 2 lemons

150 mls evaporated milk
1 pkt cottees vanilla instant pudding

line a swiss roll tray with baking paper.

blitz the biscuits and mix with the melted butter.
press into bottom of tray. refrigerate while making

using an electric mixer, beat the cream cheese till smooth.
beat in the cordial and rind.

whisk the evaporated milk and pudding mix together till well combined.

beat the pudding mix into the cream cheese mix until well combined and smooth.

spread the cheese mix evenly across the biscuit base.

refrigerate for at least 4 hours.

cut into squares to serve. decorate with cream and lemon zest.

NOTE:  American lemonade is made with lemons, sugar and water.

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