200g digestive biscuits, crushed 100g CLOVER BUTTER, melted Filling 10ml gelatine 50ml water 385g can of CLOVER CONDENSED MILK 250g thick cream cheese 125ml lemon juice A few drops of green food colouring 250ml CLOVER CREAM, whipped 2x peppermint crisp chocolates, crushed
Combine the crushed biscuits and melted butter and mix well. Press into a pie dish and refrigerate while you prepare the filling. Filling: Sprinkle the gelatine over the water and leave it to be absorbed. Dissolve in the microwave on full powder for 10 seconds. Mix the condensed milk, cream cheese and lemon juice until smooth. Add a few drops of green food colouring. While beating add in the gelatine and mix until well incorporated. Fold in the whipped cream and most of the peppermint crisp, reserving a bit for decoration. Pour this into the crumb crust and refrigerate until set. Decorate with the extra peppermint crisp.