Faux Strawberry “Cheesecake”

For the cheesecake base:

Put all the biscuits into a Ziploc bag or paper bag. Bash it until it looks like grains of beach sand.

In a freezer-safe, microwave-safe bowl, melt the butter. Massage the crumbs into the butter, pat it down into your pie pan with your knuckles to make a pie-crust style base. Put it away in the freezer compartment for an hour, minimum.

For the cheese cake:

1) Prepare the strawberry Jello according to the package instructions.

2)Let the Jello cool down to room temperature. Transfer the Jello to the freezer until the edges have set properly and the centre is wobbly, but NOT fully set.

3) Remove it from the freezer and beat the Jello with a hand-mixer so it gets broken down but not so much that it gets foamy and liquid-y.

4) Stir the condensed milk into the Jello.

5) Whip cold whipping cream until soft peaks form.

6) Fold the whipped cream into the Jello mixture. Don’t over beat.

7) Pour into the well-set biscuit base. Smooth down the top. Cover with cling film or a lid and store in the freezer for another hour.

8) Serve! If it’s frozen solid, take it out and transfer to the refrigerator until it’s wobbly and pudding-y.