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Categories:
base chocolate-ripple coconut butter crunchy peanut butter filling caster sugar chocolate milk cream gelatine red glace cherries marshmallows
Viewed: 49 - Published at: 9 years agoIngredients
- Base
- 1 1/4 cup chocolate ripple biscuits
- 1/4 cup dessicated coconut
- 60g butter, melted
- 1/4 cup KRAFT Crunchy Peanut Butter
- Filling
- 500g block PHILADELPHIA Cream Cheese, softened
- 1/4 cup caster sugar
- 200g chocolate milk melts, melted
- 1/2 cup thickened cream
- 2 teaspoons gelatine dissolved in 1/4 cup boiling water
- 100g cup red glace cherries, chopped
- 2 cups marshmallows, halved
Method
- Combine biscuit crumbs, coconut, butter and peanut butter, press into the base of a lined 22cm springform pan.
- Chill in freezer for 10 minutes.
- Beat Philly* and caster sugar until smooth.
- Add chocolate, cream and gelatine, mixing until smooth.
- Fold through glace cherries and marshmallows.
- Pour mixture into prepared crust and chill for 3 hours until set.
