Faux Strawberry “Cheesecake”

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   For the cheesecake base:

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   Put all the biscuits into a Ziploc bag or paper bag. Bash it until it looks like grains of beach sand.

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   In a freezer-safe, microwave-safe bowl, melt the butter. Massage the crumbs into the butter, pat it down into your pie pan with your knuckles to make a pie-crust style base. Put it away in the freezer compartment for an hour, minimum.

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   For the cheese cake:

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   1) Prepare the strawberry Jello according to the package instructions.

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   2)Let the Jello cool down to room temperature. Transfer the Jello to the freezer until the edges have set properly and the centre is wobbly, but NOT fully set.

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   3) Remove it from the freezer and beat the Jello with a hand-mixer so it gets broken down but not so much that it gets foamy and liquid-y.

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   4) Stir the condensed milk into the Jello.

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   5) Whip cold whipping cream until soft peaks form.

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    6) Fold the whipped cream into the Jello mixture. Don't over beat.

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    7) Pour into the well-set biscuit base. Smooth down the top. Cover with cling film or a lid and store in the freezer for another hour.

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    8) Serve! If it's frozen solid, take it out and transfer to the refrigerator until it's wobbly and pudding-y.

* Per serving · 4 servings · Values may vary.

No additional tips available.