• Monique Jephcote


Updated: Jun 9, 2020


-250 g Arnott’s Granita biscuits

250g Arnott’s Granita biscuits

- 100g butter, melted

- 250g cream cheese, softened

- 2 tbsp caster sugar

- 1L vanilla ice cream, softened

- 2 tbsp lime juice

- 2 tbsp raspberries, crushed

- Watermelon, extra to serve

- Mixed berries, to serve


Place the chopped watermelon on a lined baking tray. Place in the freezer for 2 hours or until frozen.

Meanwhile, process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into a 24cm tin (preferably with removable base but mine didn’t). Press biscuit mixture over base and side of tin. Place in freezer for 30 mins to set.

Blend frozen chopped watermelon in a blender until smooth. Strain through a sieve into a bowl.

Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth. Add ice cream. Beat until well combined and smooth. Add watermelon puree and lime juice and beat until just combined. Use a metal spoon to spoon into the biscuit case in the tin. Freeze for 4 hours or until firm.

Strain the raspberry through a fine sieve. Discard solids. Place pie on a serving plate. Top with watermelon, raspberries (any fruit, any way) and drizzle with raspberry juice. Cut and serve!

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