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Return to Nestle's Violet Crumble...
2 cups plain chocolate biscuit crumbs
4 oz melted butter
1/2 cup caster sugar
1/2/cup sour cream
2 tspns Gelatine
1 tblspn water
2 Violet Crumble bars (brake in small bits)
2 x 8oz pkts cream cheese, softened
Lightly grease 8" x 12" shallow pan, line with with paper.
Combine biscuit crumbs and butter in a bowl, mix well. Press evenly over base of prepared pan and refrigerate for 30 mins.
Beat cream cheese, sugar and sour cream until light and fluffy. Sprinkle Gelatine over water in cup, stand in small pan of simmering water, stir until dissolved and cool slightly. While beating, pour the Gelatine mixture into cream cheese. Fold in broken Violet Crumble. Pour the mixture over the biscuit base and refrigerate until set.
Glossary
Caster Sugar: a fine ground regular sugar which allows for easier dissolving.
Icing: the Australian term for frosting.
SR flour: self raising flour is already prepared with the baking powder.
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