200g McV Digestives
120g melted butter
125 ml of milk
8oz (~250 mg) of Philadelphia® cream cheese
400 ml of peach yogurt
1 can of sliced peach
Bake King gelatin
Crust:
1. Crush the Digestives until fine, add in the melted butter and mix well.
2. Press a 3mm layer onto the base of the plate and chill in the fridge
Cake mixture:
1. Heat 125 ml of peach syrup, 2 tbs of gelatin and 3 tsp of sugar, stir well until the gelatin melts
2. Remove from stove and add in 125 ml of milk, 400 ml of peach yogurt and 8oz cream cheese
3. Blend the mixture at an electric blender for 3 min, or whisk for 5 min, until cheese dissolves and peaks form.
Pour the mixture onto the crust and chill for at least 6 hours or overnight. Use the sliced peach for décor.
