Black Sapote – Sub-Tropical Fruit Club of Qld Inc.

Ingredients

• 4 ripe/soft black sapote, 1 heaped tablespoon honey, 2 heaped tbsps cocoa
• Crush 200 gms gingernuts, add ½ cup melted butter or equivalent
• Add 2 tablespoons desiccated coconut
• Combine and press into 23cm pie plate (bring high up the sides) refrigerate
• Blend 600 gm – 2 very large chocolate pudding fruit with 250 gm cream cheese
• Whip until stiff ½ cup thickened cream with 2 tablespoons icing sugar
• Fold altogether and pour into pre-prepared crushed biscuit base, refrigerate