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

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   ["Crush the cookies into fine crumbs and put into a bowl", "Melt the margarine and mix it into the crumbs", "Pack the crumbs into the base of a 9"" springform cake tin and let chill in the fridge for 15 minutes", "Mix the vanilla pudding with the coconut milk.", "It will be very thick.", "Add some custard powder or vanilla extract if you like if you feel that the coconut shines through more than the vanilla flavour does.", "Spread it on top of the crumb base and put back in the fridge to set", "Pour the raspberry ice cream syrup over the set pudding layer.", "You could use rasperry jello / jelly but it doesn't stick very well to the custard pudding layer so I find sauce works better.", "You could also try seedless jam, warmed slightly", "Mix the sherry with the whipped cream topping and put into a piping bag", "Place the cooled sponge disc on top of the sauce then pipe on the whipped coconut topping", "Release from the tin and garnish with some grated dark chocolate just before serving"]

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