For Bubbly Oreo Strawberry Ice Cream Pie
- 1½ cups Finely Crushed Cadbury Oreo Crème Biscuits (any flavour of your choice)
- 1½ bars Cadbury Dairy Milk Silk Bubbly, chopped into mini piecesBuy
- 3 tbsp salted butter
- ⅛ tsp salt
- 2 cups sliced strawberries
- ⅓ cup condensed milk
- 1 cup heavy cream
- ¼ caster sugar
- 1 cup Strawberry ice cream
Preheat the oven to 180 degrees C.
Combine the Oreos with melted butter and salt until fully combined.
Butter a pie pan or baking tin and pat the mixture into a 1-cm-thick pie crust.
Bake for 10 minutes at 180 degrees C or until the base is dry.
In a blender, combine 1 cup of strawberries until it forms a thick purée-like texture. Mix into the condensed milk.
Using an electric mixer, mix the heavy cream until it stands in peaks, then fold the strawberries and condensed milk into the cream.
Fold the chopped Silk Bubbly bars into the ice cream.
Spoon in the mixture on the pie base. Pat the mixture into an even layer and cover. Place in the freezer for 4-5 hours.
Mix the strawberries and sugar together and place over the ice cream pie just before serving.