Page 11 - Romeo's Christmas Cookbook

frozen
christmas
ice cream
cheesecake
Prep Time: 30 mins Freeze Time: Overnight Serves: 12
ingredients preparation
• 2 x 137g packet oreos 1
• 80g butter, melted
• 500g Philadelphia cream
cheese, softened
• 1 litre good quality Vanilla 2
icecream (or avour of your
choice), softened
• 4 x 30g Cadbury Flake Dark
Bars roughly crumbled
• 225g Cadbury Milk chocolate
Melts, melted
• 2 x 30g Cadbury Flake Dark
Bars, crumbled, to decorate 3
• Fresh berries to decorate
Note: You can use paper baking moulds for this recipe. Christmas
tree shaped moulds are available 4 from select cake supplies stores
or online.
Line a 10 cup capacity cake tin with plastic wrap or use a similar size Christmas tree shaped tin.
Place biscuits in food processor. Process until ne crumbs form. Add butter. Process until combined. Press the biscuit mix into the base of the tin and press rmly with the bottom of a drinking glass or at cup.
Using an electric mixer, beat cream cheese for 5 minutes until light and uffy. Add ice cream and continue to beat until combined. Fold Flake into ice-cream mix.
Pour mixture into the prepared tin. Freeze for 30 minutes. Cover with plastic wrap and freeze overnight.
5 Drizzle the melted milk chocolate over the cake. Decorate with Flake and fresh berries. Serve immediately.
11