Name: Triangular fridge cake
Yield: 12 servings
Cuisine: Can Be Frozen
Ingredients: 1.00 instant pudding cheesecake mix; 5.00 ml Sheridans gelatine; 15.00 ml water; 400.00 g tennis biscuits; 50.00 ml sherry; 8.00 strawberries; 250.00 g chocolate; 50.00 ml cocoa powder; 100.00 ml milk

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Ingredients (9)

1.00	instant pudding — cheesecake mix
5.00 ml	Sheridans gelatine
15.00 ml	water
400.00 g	tennis biscuits
50.00 ml	sherry
8.00	strawberries

ICING

250.00 g	chocolate
50.00 ml	cocoa powder
100.00 ml	milk

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Method:

1. Make up the cheesecake according to the packet instructions. Hydrate gelatine in water. Place bowl over another bowl containing boiling water to dissolve. Stir into cheesecake mixture. Set aside.
2. Place a piece of aluminium foil on a work surface. Arrange 3 rows of 5 biscuits on the foil and sprinkle lightly with sherry.
3. Divide the cheesecake mixture in half and spread one half on the biscuits. Cover with another layer of biscuits and sprinkle with sherry. Spread the remaining cheese cake mixture down the centre row of biscuits and top with a row of strawberries.
4. Fold the foil upwards to elevate the biscuits forming a triangle. Wrap securely on all sides and place in freezer.
5. ICING: Melt the chocolate, milk and cocoa in a bowl over boiling water. Remove cake from the freezer and coat with chocolate mixture. Return to freezer.
6. Remove cake from freezer 20 minutes before serving and slice.
Serves 12