1. In a medium bowl, combine biscuit crumbs, coconut, condensed milk and butter. 2. Press mixture firmly onto base and sides of a 22cm spring-form pan, using a flat-bottomed glass. Chill 20 minutes, until firm. 3. Filling: Meanwhile, in a medium saucepan, melt Cherry Ripe over low heat 4-5 minutes, until smooth. Add sugar, cream and colouring, stirring over heat until well combined. Cool. 4. In a small bowl, using an electric mixer, beat cream cheese until smooth. Beat in Cherry Ripe mixture until combined. 5. Pour mixture into prepared shell. Chill for 3 hours, or overnight, until firm. Serve topped with chopped Cherry Ripe bar. ---------------------------------------------------------------------------
Nutrition
Ingredients
