Ingredients for 12
- 150 g digestive biscuit crumbs
- 50 g butter, melted
- 300 g Philadelphia Light
- 50 g caster sugar
- 175 g Toblerone Dark, melted
- 200 ml whipping cream, lightly whipped
- 150 g fresh strawberries, sliced
- 25 g whole fresh strawberries for garnish
Instructions
- Combine the biscuit crumbs with the melted butter and press into the base of a lightly greased 22 cm square loose based tin. Chill.
- Beat the Philadelphia and sugar with an electric mixer until smooth, quickly fold in the lightly whipped cream and melted Toblerone until well combined.
- Pour half onto the biscuit base, top with a layer of strawberries and then the remainder of the chocolate mixture. Chill 2-3 hours or overnight and garnish with remaining strawberries.
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