1 x 200 g pkt Tennis/Digestive biscuits crushed in zip lock bag with a rolling pin.
100 g melted butter
Combine to form a Base in a round pie dish or a spring form tin that has been greased
Beat 250 ml cream until stiff.
In a bowl add
250 g tub medium fat smooth cream cheese, beat until soft then
add 1 tin condensed milk,
add 60 ml lemon juice and continue beating until smooth.
Fold in beaten cream.
Pour the filling over your biscuit base and refrigerate for 3 to 4 hours until set.
Make up 1 x 80 g packet strawberry jelly with 1 cup boiling water.
Stir until jelly is dissolved and let cool completely.
Once cold spoon the jelly over the filling and place back in fridge to set.
I used the extra jelly to fill silicon moulds to set for decoration.
Decorate with piped whipped cream (optional) and strawberries dusted with icing sugar.
Adapted recipe from Fatima Sydow
Prepared, tried and tested by: Gail Haselsteiner