Raspberry and Peach Cheesecake Trifle

Serves 8

1 x 9g sachet peach flavoured light jelly

250g fresh raspberries

1 Prepare jelly following packet instructions. Arrange biscuits in base of a 2L (8-cup) capacity serving bowl. Drizzle ¾ cup (180ml) jelly over biscuits. Top with peach slices, then cover and refrigerate. Pour remaining jelly into a bowl. Cover and refrigerate for 1½ hours or until jelly begins 
to thicken, then pour jelly over peaches in serving bowl. Cover and refrigerate 
for 1 hour or until set.

2 Using electric beaters, beat cream cheese, caster sugar and vanilla in a small bowl until smooth. Add 
cream and beat for 1–2 minutes or until combined. Spread 
cheese mixture over 
jelly in serving bowl. Cover and refrigerate overnight. Serve cheescake trifle at room temperature, sprinkled with 
fresh raspberries.

Tip: Add the raspberries just before serving so they don’t bleed into the cake.