Berry Ice-Cream Jelly Pie

8
Servings
13h
Prep Time
0m
Cook Time
13h
Ready In


"From our Sunday newspaper The Sunday Times. 13 hour prep times refers to freezing time."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (156.4 g)
  • Calories 546.4
  • Total Fat - 45.8 g
  • Saturated Fat - 24.3 g
  • Cholesterol - 131.3 mg
  • Sodium - 218.3 mg
  • Total Carbohydrate - 31.1 g
  • Dietary Fiber - 1.1 g
  • Sugars - 5.7 g
  • Protein - 4.2 g
  • Calcium - 76.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.2 mg

Step 1

Using a food processor, process shortbread biscuits/cookies until fine crumbs and then add butter and process until just combined and then press mixture over the abase and side of a 6cm deep x 20cm (base measurement) springform cake pan, leaving a 2cm fap from the top and refrigerate for 30 minutes.

Step 2

Using an electric mixer beat condensed milk, vanilla and 1/2 of the cream until soft peaks form and then fold in raspberries and spoon mixture into prepared pan and level top with a spatula and cover surface with plastic wrap and freeze overnight.

Step 3

Using an electri mixer beat remaining cream until just thickened and add jelly crystals and beat until soft peaks form and spoon on top of the pie and using a spatula, make peaks in cream and freeze for 1 hour or until just firm.

Step 4

Remove pie from pan and place on a serving plate and top with extra raspberries and sprinkle with chocolate curls and serve.

Tips & Variations


No special items needed.

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