Ingredients
Product Substitutes
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Method
1
Place 160 g of the OREOS in a food processor and process to a fine crumb. Add the butter and mix together. Press the mixture into the base of an 18 cm spring form tin. Roughly chop the remaining 80 g cookies and set aside.
2
Put 3 tablespoons of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved.
3
Beat together the Philadelphia, sugar and vanilla until smooth. Then fold in the yogurt. Next stir in the gelatine.
4
Stir the set aside cookies through the filling then pour over the biscuit base. Refrigerate for 3 hours or until set.
5
Serve decorated with the fruit and biscuit pieces.
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