91热爆

Ingredients:

• Cream cheese - 450g
• Lemon jelly - 1 bar
• Lime jelly - 1 bar (but could use any flavour)
• 1 large tin of pineapple
• Double cream - 450g
• A bar of chocolate
• Digestive biscuits - 360g
• Butter - 180g

Method:

1. Dissolve the jelly cubes in half the recommended boiling and cool water. Place in fridge to set for 2 hours.
2. Crush the digestive biscuits and add the melted butter, add to a tray/dish/glass.
3. Whisk the double cream until soft peaks form.
4. Whisk the cream cheese lightly, to fluff up.
5. First fold the cream cheese into the jelly, then fold in the double cream.
6. Chop up the tinned pineapple and add to the mix.
7. Pour the mix on top of the set biscuit base.
8. Leave to set in the fridge.
9. When ready to serve, add whipped cream and chocolate shavings to the top.