Ingredients
250 g biscuits crumbled
125 g melted butter
85 g sachet raspberry-flavoured jelly crystals
1 cup boiling water
250 g cream cheese
1 ½ cup thickened cream
½ defrosted frozen raspberries
1 cup fresh mixed berries
Method
- Combine 250g biscuit crumbs with 125g melted butter. Press mix into the base and sides of a greased 20cm springform pan. Dissolve an 85g sachet raspberry jelly in 1 cup boiling water and cool. Beat 250g cream cheese with 1½ cups thickened cream until smooth. Beat in cooled jelly and fold in ½ cup defrosted raspberries. Pour mixture over the biscuit base. Chill until set. Serve with extra berries, if desired.