Strawberry Cookie & Cream with Oreo Crumb
20 MINUTES
3h 20min
12
METHOD
1
Have ready a 22-23 cm metal flan ring.
2
To make the base: Put the OREO Cookie Pieces into a food processor and blitz to a fine crumb. Add the melted butter and whizz until thoroughly mixed. Press the mixture, very firmly into the base and sides of the flan ring.
3
To make the strawberry cream, put the Philadelphia, sugar and chopped strawberries together in a large bowl and whisk until well mixed.
4
Put the jelly into a small saucepan with 50 ml of cold water. Heat gently until the jelly has just dissolved. Do not boil. Whisk the dissolved jelly into the Philadelphia mixture, then fold in the whipped cream.
5
Pile the filling into the OREO crumb crust. Refrigerate for at least 3 hours to set before serving sliced into portions. This makes a great sharing dessert.
Ingredients
- Ingredients for the base
- 300 g OREO Small Crushed Cookie Pieces
- 75 g olive oil, melted
- Ingredients for the Strawberry Cream
- 400 g Philadelphia Original
- 50 g caster sugar
- 260 g strawberries, hulled and roughly chopped
- A tablet of strawberry flavoured jelly (approx.136 g)
- 250 ml double cream, whipped until thick
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Nutritional Information
| Typical values | Per Serving |
|---|---|
| Energy | 1495.0 kJ |
| Energy | 357.3 kcal |
