250g Nice or Graham Biscuit
250g Cream cheese
1/2 cup Caster sugar
300ml Thickened cream
3 punnets strawberry
1 cup finely chopped pecan
1 Tbls Gelatine
1/4 cup Water (for gelatine)
Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
Crush biscuits & nuts in a processor & combine with 75g melted butter in the assembled Delicake product. Mix well.
Spread over base firmly, put Delicake lid on and refrigerate for 30 minutes
Cream cheese filling:
Combine cream cheese, caster sugar & half the strawberries in a bowl using an electric mixer. Add cream and mix for a further minute.
Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.
Chefs Note: spray inside the sleeve with oil before pouring mixture.
Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.
Just before serving, remove the lid; add the rest of the strawberries, then remove the sleeve.
Re-assemble, by putting the sleeve and lid on to store in the fridge.