Chef de haute cuisineMETHOD
BASE
Crush biscuits and mix well with Marge,
grease pie dish & line base with mix (like pastry)
FILLING
Mix all together well and pour into lined pie dish
Bake 1 hour at 350 deg F
TOPPING
beat together & spread over hot pie
Return to oven for 10 minutes more
Cool & refrigerate for at least an hour before serving
Serve
Serve as is or with topping of preserved berries of your choice.
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Cake tin with loose base 230mm dia
x 50mm deep
BASE
200G Marie biscuits
1/2 pkt Marge
FILLING
3 cartons cream cheese
4 eggs
1/2 cup sugar
rind and juice of 1 lemon grated
vanilla essence
TOPPING
2 cartons sour cream
1 cup sugar