Entertain this Christmas with our delicious Gluten Free Cookies and Cream Pie. Using our Gluten Free Scotch Finger as the base and our Gluten Free Choc Ripple biscuits to compliment the creamy filling, this recipe requires no baking at all! Simple, delicious and creamy, give this recipe a try and impress your friends and family!
Step 1 Grease a rectangular slice tray and line with baking paper. Ensure there is an overhang of 3cm above the edge of the tray.
Step 2 To make the base, process scotch finger biscuits in a food processor until finely crushed. Add almond meal and melted butter. Press the mixture into the base of the tray and refrigerate for at least 4 hours.
Step 3 Chop up 10 choc ripple biscuits, keeping 6 chopped up biscuits aside for garnish.
Step 4 To make the filling, sprinkle gelatin over water in a small heatproof jug. Place the jug into a saucepan of simmering water and stir the mixture until dissolved. Remove.
Step 5 Process cream cheese, sugar and vanilla in a clean food processor bowl. With the motor running, pour in the gelatin mixture until combined.
Step 6 Beat cream in a large bowl of an electric mixer until soft peaks form. Combine the cream with the cream cheese mixture and the chopped choc ripple biscuits. Spread over the Scotch Finger biscuit base.
Step 7 Place chocolate and oil in a small microwave safe bowl. Heat in the microwave at 60% power for 30 second bursts until melted. Pour chocolate over the slice and sprinkle with remaining chopped choc ripple.
Step 8 To make Xmas trees, place baking paper on a tray and set aside. Place chocolate melts in a small bowl and microwave until melted.
Step 9 Pour chocolate into a piping bag and snip a small opening. Pipe chocolate in desired shapes onto baking paper and stand until set. Decorate the slice with Xmas trees. Chill until ready to serve.