Ingredients
Product Substitutes
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Method
1
Lightly grease a 20cm loose bottomed cake tin with butter. Line the base with disk of baking paper.
2
Blend the biscuits in a food processor until they resemble fine breadcrumbs. Or crush them ina food bag with a rolling pin Add the melted butter and mix well until it resembles wet sand.
3
Press the biscuit mixture into the prepared tin. Place in the refrigerator for 30 minutes to setfirm.
4
Meanwhile, beat the Philadelphia Original in a mixing bowl for about 2 minutes until thick. In aseparate bowl add the cream, vanilla extract and whisk until soft peaks. Fold the cream and sieved icing sugar into the Philadelphia Original mixture. The mixture should be thick enoughto hold its shape when held upside down on a spoon.
5
Add the Philadelphia Original mixture to the prepared tin. Smooth off the surface with the backof a spoon or a palette knife. Leave in the fridge for up to four hours or overnight until set.
6
When ready to serve, carefully remove the cake from the tin by setting on top of a sturdy tincan and pushing the liner down. Slide onto a serving plate and remove the base and paper.
7
Add the mini eggs around the edge and grate the chocolate on top. Serve in slices or storecovered in the fridge for up to 3 days.
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