This recipe is super delicious! Cookie base plus marshmallows and cream cheese with fresh strawberries and strawberry jelly = amazing!!
I made this recipe for my family Christmas dinner, and it was a hit! Everyone tried it and love it, so it's a keeper of a recipe! The recipe takes a bit of time, but it has to go in the refrigerator a few times, so it's something you can make while you're doing something else. It only lasts a few days, given the strawberries in it.
I would also recommend having an extra packet of strawberry jelly on hand - the jelly didn't cover the strawberries in mine because of the size of my pan, so I mixed up an extra batch of jelly and voila!
I'm also really excited to show off a Christmas present from my amazing mum - my gorgeous red cake stand! I was setting this up as soon as I unwrapped up, and immediately set up a slice on it to take a photo. It matches my beautiful red mixer and brand new red food processor as well!
250g Woolworths Select Double Choc Cookies
100g butter, melted
1 tbsp gelatine
250g tub cream cheese
300ml thickened cream
100 pkt mini marshmallows (check the baking aisle at Coles and Woolies)
85g pkt strawberry jelly crystals
150g strawberries, hulled, thinly sliced
1. Line a 17cm x 27cm slice pan with baking paper. Break up cookies into blender or food processor and blend until crushed. Mix butter until combined. Transfer to pan and press firmly and evenly over pan. Place in fridge to chill.
2. Place gelatine into a cup, add 1/4 of a cup of boiling water and stir well to dissolve. Set aside.
3. Add cream cheese to mixing bowl and mix until smooth. Add cream and marshmallows and mix until smooth. Pour mixture over base and smooth top. Chill for 2 hours.
4. Empty jelly crystals into a cup. Add 1 cup of boiling water and stir well to dissolve. Cool to room temperature. Lay the strawberries over the base. Gently pour jelly over strawberries. Refrigerate for at least 1 hour or until firm. Remove slice from pan and cut into squares.
Storage: Store in fridge for up to 3 days
Source: Woolworths December 2013 magazine