Ingredients
- 175gm granita biscuits
- 80gm Dairymont Butter , melted
- ¾ cup Bega Crunchy Peanut Butter
- 500gm Dairymont Cream Cheese , at room temperature
- ⅔ cup caster sugar
- 3 Tbsp gelatin dissolved in
- ¼ cup boiling water
- 300ml thickened cream, whipped to soft peaks
- 1 tsp vanilla extract
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