The list says 200 grams of biscuits. Here, I have a packet and a half! Crush them.
Next up is 80 grams of butter. I have 125 grams. Melt it.
Add melted butter to crushed biscuits and mix well with a spoon.
Pour and press into the base of a greased springform pan.
Whack it in the freezer until you need it next.
Grab you 500 grams of Philly cream cheese. Beat it!
Mix sachet of gelatin with 1/3 cup boiling water. Chuck it in with the Philly.
As well as the 1/2 cup caster sugar.
And the 1/2 cup cream.
Don't forget the 200 grams melted Toblerone chocolate. I used 400 grams... I really love chocolate.
Beat it until all the lumps are gone.
Grab your base out of the freezer. Pour your now smooth Toblerone mixture onto it.
Spread it around until it's nice and flat.
Decorate it however you like, or leave it plain. I crushed some peppermint crisp over the top here. Stick it in the fridge overnight or until it sets. Pop it out and serve.
- 200.0g Biscuits. Crushed.
- 80.0g Butter. Melted.
- 500.0g Philly cream cheese. Softened.
- 1.0 Sachet plain gelatin.
- 0.0c Boiling water.
- 0.0c Caster sugar.
- 0.0c Cream.
- 200.0g Toblerone chocolate. Melted.