Ingredients
- Pkt Sugar Crackers or lattice biscuits
- Strawberry Jam
- ½ cup warm water
- 1 Tblspn Gelatine
- 250 gPhilladelphia Cream Cheese
- 250 g Butter
- 180 g raw sugar
- 1 tspn Vanilla Essence
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Spread jam on each biscuit and layer the base of your container
(appox 12 biscuits) jam side up.
Spread another 12 biscuits with jam to place over filling and set aside
Add gelatine to warm water and dissolve, set aside and allow to cool
In TM bowl place philladelphia cheese, butter, sugar and vanilla and mix 2 mins speed 5 with the aid of the spatula until smooth.
With blades rotating on speed 3 add gelatine mixture for 15 sec then increase speed to 5 for 20 sec.
Spread mixture evenly over biscuits and place remaining biscuits on top of filling.
Place in freezer to set. Cut in quarters when
ready to serve and enjoy.
Tip
Eat slice straight out of the freezer, don't thaw out. Any uneaten slices can be returned to the freezer again.
Will keep for at least 2 weeks in freezer before biscuits start to become softer.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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