2 packets jelly
125ml boiling water
1 tin condensed milk
250ml fresh cream, whipped
1 packet Tennis Biscuits, crushed finely
80g Stork Baking Margarine, melted
Step by step method
- Mix jelly with boiling water.
- Mix the condensed milk and yoghurt into the jelly mix then fold in the whipped cream.
- Mix the biscuit crumbs with just enough melted Stork Bake to hold the crumbs together (start with 60g Stork Bake and then see if you need the rest).
- Line a greased pie dish with the biscuit mix then carefully spoon the yoghurt mix into it and refrigerate.