Ingredients for 10
- 240 g OREO Original Cookies
- 40 g butter, melted
- 350 g Philadelphia Original
- 100 g caster sugar
- 2 tsp vanilla extract
- 250 ml Greek yogurt
- 1 sachet (11g) powdered gelatine
- A ew fresh strawberries or raspberries
- A few extra OREO cookies, broken into pieces
Instructions
- Place 160g of the Oreos in a food processor and process to a fine crumb. Add the butter and mix together. Press the mixture into the base of an 18cm spring form tin. Roughly chop the remaining 80g cookies and set aside.
- Put 3 tablespoons of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved.
- Beat together the Philly, sugar and vanilla until smooth. Then fold in the yogurt. Next stir in the gelatine.
- Stir the set aside cookies through the filling then pour over the biscuit base. Refrigerate for 3 hours or until set.
- Serve decorated with the fruit and biscuit pieces.
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