This dessert I, made for my family get together and they enjoyed it. The only mistake done was I did not set it in a Springform pan or a removable bottom pan hence cutting the biscuit layer was difficult. The biscuit layer was stuck to the serving bowl (rectangular Pyrex dish) and broke into pieces. Wanted to click pics to show exactly what I mean, since it was on the table and it was being served could not click a pic.
Ingredients
For the base
250 Grams Digestive biscuits - crushed
200 Grams Unsalted Butter - melted
Ingredients for filling
200 Grams Cream Cheese
1/3 Cup Caster sugar
1 Cup Whipped cream
1/2 Cup Vanilla Ice cream
1 Large Can Fruit cocktail
2 Drops Fruit essence
1 packet Raspberry jelly
Method
Line a springform pan/ removable bottom pan with cling film let it ends hang outside the pan so that removing or lifting it is easy.
Crush the biscuits in a mixer jar, add the butter just pulse it once or twice and then press it evenly on to the prepared pan . Keep it in the refrigerator to set for an hour at least.
Soak the jelly in 3/4 cup water, place it on low flame and keep stirring it till the sugar dissolves, remove from flame. Keep aside till it cools.
Drain the juice of fruit cocktail in a sieve ( take only the fruit, see that there is no liquid content or else the pie will be soggy).
Method for filling:
Beat cream cheese with caster sugar, essence till well incorporated. Fold in whipped cream and ice cream spread mixture on the biscuit base. Top with fruit cocktail. Then pour the jelly on top of the fruit. Keep it in the refrigerator overnight to set. Serve chilled... enjoy !
200 Grams Cream Cheese
1/3 Cup Caster sugar
1 Cup Whipped cream
1/2 Cup Vanilla Ice cream
1 Large Can Fruit cocktail
2 Drops Fruit essence
1 packet Raspberry jelly
Method
Line a springform pan/ removable bottom pan with cling film let it ends hang outside the pan so that removing or lifting it is easy.
Crush the biscuits in a mixer jar, add the butter just pulse it once or twice and then press it evenly on to the prepared pan . Keep it in the refrigerator to set for an hour at least.
Soak the jelly in 3/4 cup water, place it on low flame and keep stirring it till the sugar dissolves, remove from flame. Keep aside till it cools.
Drain the juice of fruit cocktail in a sieve ( take only the fruit, see that there is no liquid content or else the pie will be soggy).
Method for filling:
Beat cream cheese with caster sugar, essence till well incorporated. Fold in whipped cream and ice cream spread mixture on the biscuit base. Top with fruit cocktail. Then pour the jelly on top of the fruit. Keep it in the refrigerator overnight to set. Serve chilled... enjoy !
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Labels : No Bake Desserts, Mixed Fruits, Sweets & Desserts, Blogging Marathon, Icecream
