Ingredients for 24
- 35 OREO cookies
- 50 g butter
- 15 g powdered gelatine
- 75 ml cold water
- 200 g Philadelphia Light
- 50 g caster sugar
- 200 ml semi-skimmed milk
- 145 ml whipping cream
Instructions
- Crush 25 cookies into fine crumbs and mix into melted butter. Press firmly into the base of a 33×23 cm swiss roll tin. Coarsely chop the remaining 10 cookies and set aside.
- Dissolve the gelatine in the water in a bowl over simmering hot water until dissolved. Set aside. Beat the Philadelphia and caster sugar in a bowl until well blended, gradually add the gelatine and milk, stirring well after each addition. Cool until thickened but not set.
- Whip the cream to form soft peaks, fold into the Philadelphia mixture and pour over the Oreo base, top with the chopped cookies and chill for 2 hours. Cut into bars and serve.
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