This one tray wonder is a twist on the classic peanut butter and jelly combination. I used SuperValu essentials rectangular roasting tin (34.5 x 24 x 5.5cm). No need to line the tray, just brush with rapeseed oil.
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Serves: 15 people
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150 g Caster Sugar
400 g Creme Fraiche
300 g Peanut Butter
50 g SuperValu Butter
200 ml SuperValu Cream
300 g SuperValu Ginger Biscuits
75 g SuperValu Ground Almonds
75 g SuperValu Strawberries
100 g SuperValu Strawberries
420 g Supervalu Tinned Strawberries
1 tsp Vanilla Essence
- Brush the tin with oil. Melt the butter either in a pan or in the microwave and allow to cool. Blitz the ginger biscuits, ground almonds. Then pour in the melted butter and press into the tin.
- Gently warm the peanut butter, sugar, vanilla essence and cream over a low heat. Fold in cream cheese and pour onto the cold biscuit base. Scatter on fresh, tinned and dried strawberries, if using.
- Freeze for at least 4 hours. Remove from the freezer ten minutes before serving.