Try this light and airy dessert this summer, no baking needed just whip and chill.
This recipe is brought to you by Taste
4h 10 min
- 1 Place the biscuits and 1 tablespoon of the sugar in a food processor and process until finely chopped. Add the butter and process until combined. Press the mixture evenly over the base and side of a 3cm-deep, 20cm (base measurement) round glass or ceramic pie dish. Place in the fridge for 30 minutes to chill.
- 2 Place ⅓ cup of the cream in a small saucepan and heat over medium heat. Bring to a simmer. Add jelly and stir until dissolved. Set aside to cool slightly.
- 3 Use an electric mixer, beat cream cheese and remaining sugar until smooth. Gradually beat in jelly mixture until combined. Gradually add 1 1/3 cups of the remaining cream. Beat until mixture is combined and thickened. Spoon the mixture into the prepared biscuit base. Place in the fridge for 3 hours or until set.
- 4 Using an electric mixer, beat remaining cream until soft peaks form. Top the pie with cream and top with fresh raspberries. Serve.