3 x 200g packets Arnott’s Tim Tam Chocolate Original
50g unsalted butter, melted
250g block cream cheese, chopped, at room temperature
½ cup icing sugar mixture
1 tsp vanilla bean paste
½ cup thickened cream
1 cup frozen raspberries, thawed
Lightly grease an 18cm x 28cm rectangular slice pan. Line base and two long sides with baking paper, extending paper 4cm above pan edges.
Reserve 18 biscuits from the packet. Process remaining biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base of prepared pan. Smooth over top. Refrigerate for 20 minutes.
To make filling, beat cream cheese, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Transfer to a large bowl.
Beat cream in small clean bowl of electric mixer until soft peaks form. Fold into cream cheese mixture. Coarsely mash raspberries with a fork in a bowl. Fold into cream cheese mixture until just combined.
Spoon filling over prepared biscuit base. Arrange reserved biscuits over filling, in a single layer. Cover. Freeze for 4 hours, or overnight until firm.
To serve, lift slice from pan. Using biscuits as a guide, cut into fingers.
This recipe originally appeared on New Idea Food