Berry Ice-Cream Jelly Pie

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.