Ingredients 1 1/2 kg Bonlé Double Cream Plain Yoghurt (strain overnight) 200 g digestive biscuits 100 g melted Bonlé Salted Butter 2 packets jelly (berry/cherry flavoured) 250 ml hot water 1 tin condensed milk 250 ml Bonlé Fresh Cream Method Crush the biscuits and add the melted butter. Press into a pan (23cm diameter) and…

Ingredients 2 x 250 ml Bonlé Fresh Cream 1 x 1 kg Bonlé Mixed Berry Double Cream Yoghurt 1 cup Fresh Berries 250 g Meringues, crushed coarsely Method Whip the cream Layer the ingredients, starting with whipped cream, then fruit and meringues, then yoghurt. Repeat the pattern, ending with fruit and meringues on top. Best…