Serves: 8
Preparation time: 15 MINS
Cook time: 6 HOURS (Chill Time)
Crush or blend your digestives, mix in your melted butter and add the mix to a greased 20cm deep springform tin.
Press firmly to create your base and store in the fridge while completing the next steps.
Add your cream cheese, icing sugar and whisk until smooth. Add vanilla extract, dale farm double cream and whisk until thick and smooth.
Fold in your chopped mini eggs and add to your crushed biscuit base.
Store in the fridge for 6 hours and add crushed mini eggs to decorate.
300g digestives
150g unsalted butter
600g cream cheese
100g icing sugar
1 teaspoon vanilla extract
300ml dale farm double cream
300g crushed mini eggs
Handful of crushed mini eggs to decorate
