Cheesecake trifle with summer fruits
|1||instant pudding — lemon cheesecake|
|1||sponge finger biscuits|
|125 ml||sherry — or orange liqueur|
|500 g||grapes — red|
|25 g||almonds — flaked, chopped|
Pour water into a medium mixing bowl, sprinkle over the cheesecake mix and beat until well blended.
Whip cream in a smaller bowl until it forms soft peaks. Beat cheesecake mix again for a minute until smooth. Gently fold in whipped cream.
Spoon a third of the cheesecake mixture into a serving bowl and smooth to flatten.
Dip half the biscuits into sherry and layer over the cheesecake mix.
Slice two thirds each of the red and green grapes in half lengthways and scatter one third of each over the biscuit layer.
Repeat layers once more (any leftover sherry can be poured over the final biscuit layer.)
Top with remaining cheesecake mixture and pile remaining whole grapes on top.
Sprinkle lightly with toasted flaked almonds. Cover and refrigerate for a few hours (or preferably overnight) to allow flavours to develop before serving.
Good idea: When grapes are out of season, replace them with any other seasonal fruit, like bananas, kiwi fruit, oranges or strawberries.
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.