2 packets jelly 125ml boiling water 1 tin condensed milk 500ml yoghurt 250ml fresh cream, whipped 1 packet Tennis Biscuits, crushed finely 80g Stork Bake, melted - Use the same flavours for both the jelly and the yoghurt. This can also be made in individual glass serving dishes.
Mix jelly with boiling water. Mix the condensed milk and yoghurt into the jelly mix then fold in the whipped cream. Mix the biscuit crumbs with just enough melted Stork Bake to hold the crumbs together (start with 60g Stork Bake and then see if you need the rest). Line a greased pie dish with the biscuit mix then carefully spoon the yoghurt mix into it and refrigerate. -