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Berry ice-cream jelly pie
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Prep Time:
775 minutes
Cook Time:
Total Time:
775 minutes
Affordable, flavorful no-bake dessert for year-round enjoyment. Prepare ahead of time for the whole family to savor.
Ingredients:
  • 250g packet shortbread cream biscuits
  • 60g butter, melted, cooled
  • 395g can sweetened condensed milk
  • 8.80 gm vanilla extract
  • 600ml tub thickened cream
  • 250.00 ml frozen raspberries, plus extra, to serve
  • 85g packet strawberry jelly crystals
  • White chocolate curls, to serve
Instructions:
  • In a food processor, blitz shortbread cookies into fine crumbs. Add melted butter and pulse until mixed. Press mixture evenly onto the base and sides of a 6cm-deep, 20cm springform cake pan, ensuring a 2cm gap from the top. Chill in the fridge for 30 minutes.
  • With an electric mixer, whip condensed milk, vanilla, and half of the cream until soft peaks form. Gently fold in raspberries. Transfer mixture into the prepared pan, smoothing the top with a spatula. Cover the surface with plastic wrap and freeze overnight.
  • With an electric mixer, whip the remaining cream until it thickens slightly. Mix in the jelly crystals and continue beating until soft peaks form. Spread the mixture over the pie and use a spatula to create decorative peaks in the cream. Freeze for about an hour or until just firm.
  • Transfer the pie onto a serving plate and garnish with additional raspberries and chocolate curls before serving.

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