Vickys Sherry Trifle Cheesecake, Gluten, Dairy, Egg, Soy & Nut-Free

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["250 g Digestive biscuits, see my gluten-free recipe link", "100 g Gold-Foil wrapped Stork margarine or Vitalite sunflower spread", "1 small box Jello Vanilla Pudding (3.3 oz)", "240 ml full fat coconut milk", "1 bottel raspberry syrup topping for ice cream, use as much as you like. The Askeys Treat bottles are free-from", "1 pre-baked 9"" vanilla sponge - use my Victoria Sponge recipe, halved and bake until done, around 20 minutes", "1 tbsp Sherry", "250 g Digestive biscuits, see my gluten-free recipe link, or plain cookie of choice"].

Yes, Vickys Sherry Trifle Cheesecake, Gluten, Dairy, Egg, Soy & Nut-Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.