This delicious dessert slice is studded with the familiar flavours of an ambrosia fruit salad, all wrapped in a sweet and creamy cheesecake filling. Just remember to refrigerate for 4 hours so the texture is absolutely perfect.
Ingredients
- 200g Granita biscuits
- 1/2 cup desiccated coconut
- 100g butter, melted
- 1/4 cup boiling water
- 3 tsp gelatine powder
- 225g block cream cheese
- 400g sweetened condensed milk
- 600ml thickened cream
- pink food colouring
- 310g can mandarin segments in syrup, drained, halved
- 225g can pineapple pieces in juice, drained
- 1 cup mini marshmallows
- 15 maraschino cherries, stems removed, halved
- 1 tbsp caster sugar
Method
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Step 1Grease a 17cm x 25cm slice pan and line it with baking paper.
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Step 2Crush biscuits in a food processor into a fine crumb, then combine with coconut and melted butter. Tip into prepared pan and press into a firm even layer. Refrigerate while you make the filling.
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Step 3Place the boiling water in a small bowl and sprinkle over gelatine. Whisk with a fork until dissolved. Warm gently in the microwave if necessary to dissolve completely.
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Step 4In a stand mixer with the paddle attachment, or using hand-held beaters, beat cream cheese and condensed milk until smooth. Add 300ml cream and beat well. Pour in gelatine mixture and 1-2 drops of pink food colouring and beat well. Fold through mandarin, pineapple, marshmallows and cherries. Pour over biscuit base in pan and smooth the top. Refrigerate for at least an hour to set.
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Step 5Beat remaining 300ml cream with caster sugar until thick. Spread into an even layer over the pink ambrosia filling. Return to fridge for another 3 hours or overnight to set fully.
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Step 6Slice into squares to serve.
Recipe Notes
Notes:
- Use as much or as little food colouring as required to reach your desired colour.
- You can chop the fruit and marshmallow filling ingredients into smaller pieces if you prefer.
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