CADBURY CRUNCHIE Cheesecake
CADBURY CRUNCHIE Cheesecake

CADBURY CRUNCHIE Cheesecake

Search results for CADBURY CRUNCHIE Cheesecake
Rating:
0% of 100
0  review Add review
CADBURY CRUNCHIE Cheesecake
CADBURY CRUNCHIE Cheesecake

Ingredients

What you need
1¼ cups plain chocolate biscuit crumbs
80g butter, melted
2 x 125g packets CADBURY Honeycomb Fingers
500g PHILADELPHIA Block Cream Cheese, softened
½ cup soft brown sugar
3 teaspoons gelatine dissolved in ¼ cup boiling water
1 teaspoon vanilla
1 cup thickened cream, whipped
50g CRUNCHIE bar, finely chopped
2 x 50g CRUNCHIE bar, extra, cut into long shards for decoration

CADBURY CRUNCHIE Cheesecake

Search results for CADBURY CRUNCHIE Cheesecake
Rating:
0% of 100
0  review Add review
30 minutes
Easy
10 Servings

Ingredients

What you need
1¼ cups plain chocolate biscuit crumbs
80g butter, melted
2 x 125g packets CADBURY Honeycomb Fingers
500g PHILADELPHIA Block Cream Cheese, softened
½ cup soft brown sugar
3 teaspoons gelatine dissolved in ¼ cup boiling water
1 teaspoon vanilla
1 cup thickened cream, whipped
50g CRUNCHIE bar, finely chopped
2 x 50g CRUNCHIE bar, extra, cut into long shards for decoration
You will love this CRUNCHIE Bar Cheesecake surrounded by yummy CADBURY Honeycomb Fingers.

Method

1. Line a 21cm x 11cm loaf pan with baking paper. Layer Fingers rounded side down, end to end across the bottom of the pan. Spoon over the vanilla ice cream and spread gently to level. Top with another layer of Fingers and a layer of chocolate ice cream. Finish with a final layer of Fingers then cover with plastic wrap and freeze until firm.

2. PUREE the strawberries with sugar to make a sauce and refrigerate until required.

3. SLICE the terrine and place onto serving plates with a drizzle of strawberry sauce. Serve immediately.

 

Customer reviews

(0 review)

0.0

0% of 100
0%
0% of 100
0%
0% of 100
0%
0% of 100
0%
0% of 100
0%
Your Review