you can use any fruit topping that you fancy ...
| 1½ cups digestive biscuits ½ cup caster sugar 8oz Philadelphia Cheese 1oz butter or margarine | 1 15oz tin of cherry pie filling 2 drops vanilla essence 2 large eggs 7 or 8” tin or pie dish |
Method
To make the Base:
Lightly grease the tin or dish. Melt the butter or margarine in a saucepan. Add the biscuits and mix until the fat is absorbed. Turn into the tin or dish and spread evenly and flatten with a wooden spoon. Bake lightly in a moderate oven ( Gas 4 or 175°) for 10 minutes . Leave to cool.
To make the Filling:
Beat the cheese and sugar together until light and fluffy. Add 2 large eggs and the vanilla essence. Beat until smooth (should resemble custard) Pour into the base and bake for 20—25 minutes to set. When cool top with the pie filling and keep in the fridge until ready to eat.
To make the Base:
Lightly grease the tin or dish. Melt the butter or margarine in a saucepan. Add the biscuits and mix until the fat is absorbed. Turn into the tin or dish and spread evenly and flatten with a wooden spoon. Bake lightly in a moderate oven ( Gas 4 or 175°) for 10 minutes . Leave to cool.
To make the Filling:
Beat the cheese and sugar together until light and fluffy. Add 2 large eggs and the vanilla essence. Beat until smooth (should resemble custard) Pour into the base and bake for 20—25 minutes to set. When cool top with the pie filling and keep in the fridge until ready to eat.
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