Green's Raspberry Chill Cake

To Start

1. PLACE biscuit crumbs and 3 tablespoons (60g) melted polyunsaturated margarine or butter into a medium mixing bowl. Using a wooden spoon, mix ingredients until combined. Scrape the mixture into the cake pan and pack the crumbs evenly until smooth on the base of the pan.
2. PLACE raspberry mixture, 1 cup (250mL) cold milk and 1 ½ tablespoons (30g) raspberry sauce into a small mixing bowl. Using an electric mixer, mix on low speed until ingredients are moistened. Scrape down sides of bowl occasionally. Mix for further 3 - 5 minutes at maximum speed, until thick.
3. POUR the mixture onto the prepared biscuit crumb base and spread evenly. Dollop the remaining raspberry sauce over the top of the mixture and swirl with a knife or skewer for decoration. Freeze for at least 45 - 60 minutes. Thaw for 5 minutes before serving.

Ingredients

Biscuit crumbs [wheat flour, sugar, vegetable oil (antioxidants [322, 307 from soy]), non fat milk solids, salt, raising agents (503, sodium bicarbonate, 450)], raspberry sauce [raspberries (9%), sugar, water thickener (1442), acidity regulator (330), preservative (202), stabiliser (415), antioxidant (300)], sugar, whipping agent [vegetable oil, glucose syrup solids (contains wheat), emulsifier (472), milk protein, sugar], whey powder (from milk), wheat starch, gelling agent (gelatine), natural flavour, natural colour (beet juice).

Contains wheat, milk and soy

May be present: egg, tree and nuts

For a more decadent dessert using Green's Raspberry Chill Cake:

Raspberry and Mango Chill Cake

1. Prepare Raspberry Chill Cake as directed on pack.
2. Thinly slice 1 large or 2 medium mangos and arrange slices on top of chill cake just before serving.
3. Sprinkle with toasted flaked almonds and serve with a dollop of thick cream on the side.