Frozen Raspberry Hokey-pokey Cheesecake – yum!
mins Serves 10-12, Prep: 40
250g packet Arnott's Butternut Snap Cookie 50g unsalted butter, melted 2 litre tub vanilla ice-cream 250g block cream cheese, chopped, at room temperature 1/2 cup icing sugar mixture 125g punnet fresh raspberries, lightly crushed 3 x 45g Crunchie chocolate bars, chopped Fresh raspberries, to serve 1 Invert base of a 24cm round springforn pan (base measuring 22cm). Grease and line base and side with baking paper. 2 Process biscuits in a large food processor until finely crushed. Add butter. Process until combined (mixture will appear quite crumbly). Press half the mixture over base of prepared pan. Refrigerate. Reserve the remaining biscuit mixture. 3 Spoon ice-cream into a large bowl. Stand at room temperature until for about 10 minutes, or slightly softened. and 4 Process cream cheese sugar in same, clean food Add processor until smooth. ice-cream. Process until combined. Transfer to a large bowl. 5 Gently fold crushed raspberries and threequarters of the chopped, chocolate bars through ice-cream mixture. Pour over biscuit base. 6 Sprinkle over combined and reserved biscuit mixture remaining chocolate bars. Cover. Freeze, overnight until firm. 7 Remove side from pan. Transfer to a serving plate. Cut into wedges. Serve with raspberries.