INGREDIENTS
1 can condensed milk
1 can yoghurt (400 gm)
Fresh cream (200 or 250 gm)
1 packet of oreo cookies
2 (measuring table spoon) gelatine dissolved in 100 ml water
Method:
Crush the biscuits and pat hard and smooth into the base of your openable cake tin.
Put into the freezer, while you prepare the rest.
Melt gelatine, in 100 ml water, and cool it while stirring so no lumps are formed. Keep aside.
In a large bowl, add curd, condensed milk, and cream and mix with blender. Pour the gelatine in slowly, stirring all the time.
Bring the chocolate biscuit base out of the freezer, and pour the mixture slowly over it.
Put it back in the fridge. It should set in a couple of hours.
It is a fantastic recipe, and you can add any fresh fruit cut in slices on the top — strawberry, kiwi and passion fruit.
—As told to Namita Gupta
