Strawberry Fridge Pudding
For the base:
170g Tennis biscuits, finely crushed
75ml melted butter
For the filling:
60g strawberry jelly powder
200ml boiling water
125g cream cheese, at room temperature
125ml plain yoghurt
1 tin condensed milk
For the topping:
400g strawberries, sliced
Mix together the melted butter and crushed biscuits then press into a serving dish (or individual glasses)
Dissolve jelly powder in boiling water, then set aside.
In a large bowl, mix together cream cheese, yoghurt and condensed milk, then stir in the jelly.
Pour onto the biscuit base then refrigerate for at least an hour until set.
Decorate the top by arranging the sliced strawberries on top before serving.