Prep time 25 minutes
Cooking time 5 minutes
Serves 10
What you need
Cooking time 5 minutes
Serves 10
What you need
- 1¼ cup chocolate biscuit crumbs
- 80g butter, melted
- 500g block PHILADELPHIA Cream Cheese, softened
- ¼ cup caster sugar
- 200g CADBURY Milk Baking Chocolate, melted
- ½ cup thickened cream
- 2 teaspoons gelatine dissolved in ¼ cup boiling water
- 2 cups PASCALL Marshmallows, cut in half
- ½ cup red glacé cherries, chopped
Chocolate curls, for decoration
Make it
- COMBINE the biscuit crumbs and butter, then press into the base of a greased 20cm springform pan. Chill until firm.
- BEAT the PHILLY and sugar with an electric mixer until smooth. Add the melted chocolate, cream and gelatine and mix until smooth. Gently fold through the marshmallows and cherries.
- POUR the mixture over the prepared base then chill for 3 hours or until set. Slice and serve decorated with chocolate curls.
