Cookies and Cream recipe

Base

1 packet plain chocolate cookies, crushed
175g unsalted butter

Filling

3 tsp gelatine
1/4 cup cold water
1 packet cream cheese, softened
2 tsp vanilla essence
1/2 cup castor sugar
300ml thickened cream, whipped
100g white chocolate melted
150g cream filled chocolate sandwich cookies, roughly chopped

Grease a 20cm x 30cm baking tin and line the base and two long sides with baking paper.

Process cookies until finely crushed and then add the melted butter, mix to combine and press evenly into prepared tin, refrigerate.

To make the filling, sprinkle gelatine over water in a small heatproof jug and stand in a pot of simmering water, stir until dissolved and then allow to cool slightly.

Beat cream cheese, essence and sugar until smooth. Beat in gelatine and then fold in whipped cream, cool melted white chocolate and crushed cookies.

Spread filling into base and refrigerate until set. This will take a couple of hours.

To decorate melt 75g dark chocolate and 25g butter, mix together and drizzle over slice.