Berry ice-cream jelly pie
💛🎂
250g packet shortbread cream biscuits
60g butter, melted, cooled
395g can sweetened condensed milk
2 tsp vanilla extract
600ml tub thickened cream
1 cup frozen raspberries, plus extra, to serve
85g Strawberry Flavoured Jelly
White chocolate curls, to serve
Step 1
Using a food processor, process shortbread biscuits until fine crumbs. Add butter. Process until just combined. Press mixture over the base and side of a 6cm-deep, 20cm (base) springform cake pan, leaving a 2cm gap from the top. Refrigerate for 30 minutes.
Step 2
Using an electric mixer, beat condensed milk, vanilla and 1/2 of the cream until soft peaks form. Fold in raspberries. Spoon mixture into prepared pan. Level top with a spatula. Cover surface with plastic wrap. Freeze overnight.
Step 3
Using an electric mixer, beat remaining cream until just thickened. Add jelly crystals. Beat until soft peaks form. Spoon onto pie. Using a spatula, make peaks in cream. Freeze for 1 hour or until just firm.
Step 4
Remove pie from pan and place on a serving plate. Top with extra raspberries
and sprinkle with chocolate curls. Serve.