This is probably something you make alot more than me.. but here it goes….
I use Digestive for the bottom of the cake
Crush them in the blender
melt some butter ( I never measure) in the microwave..
mix into the crushed digestive crackers
“pour” into the cake form….
press with fingers.. to make it even all around
off to the challenging part.. since we don’t have the same kind of groceries… The green is sour cream, THE GELÈ is Jello.. the orange in the back is cream.. and then the little one in front is mandarin and pineapple creamy cheese.
I cook the jello first… it says 5 parts of water.. I narrow that down to 2 parts…..
Whip sour cream and cheese and a couple of tablespoons of sugar together… and then cream and a couple of tablespoons of sugar in the other…
pour one over the other and mix gently together…
When the jello has cooled off, mix this into the creamy mix…. mmmmm starting to smell really good!
When all the jello has been mixed into the cream… pour it onto the bottom of the cake….
And while the jello cool on the counter this time… I put the cake in the refridegerator to get stiff…
When it’s stiff… I take it out.. drew some hearts… (not so smart actually.. as lumps of the cake surfaced the jello)
Then poured over the cold and starting-to-get-stiff-jello… and put it back into the refridgerator!! :-) a few minutes later… MMmmmm dessert!!