This is my 2 favourite Christmas desserts rolled into 1, Sherry Trifle Meets Cheesecake!
Ingredients
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250 g Digestive biscuits, see my gluten-free recipe link
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100 g Gold-Foil wrapped Stork marg or Vitalite sunflower spread
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1 small box Jello Vanilla Pudding (3.3 oz)
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240 ml full fat coconut milk
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raspberry syrup topping for ice cream, use as much as you like
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1 pre-baked 9″ vanilla sponge – use my Victoria Sponge recipe
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whipped coconut cream, see my previously posted recipe
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1 tbsp Sherry
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grated dark chocolate to garnish
Steps
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Crush the cookies into fine crumbs and put into a bowl
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Melt the margarine and mix it into the crumbs
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Mix the vanilla pudding with the coconut milk. It will be very thick. (If you can’t find a box of Jello Pudding (I get mine from Amazon), Birds tubs of custard powder are free-from. Make a thick custard using 2 heaped tablespoons of powder and as much milk as it needs. Let it cool.) Spread it on top of the crumb base and put in the fridge to set
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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. You don’t need to use the whole thing, just enough so there’s an even layer of it