Dietary guidance: v
1 pack plain sweet biscuits (250g)
1T golden syrup
60ml tequila (optional)
1 pack lime jelly
300ml double cream
white choc to decorate
Biscuit base: Whiz biscuits in blender till fine. Add butter melted with golden syrup and whiz. Press into large springform cake tin.
Avocado filling: Whiz creamcheese till smooth. Add avocados, juice and zest of limes, tequila. Whiz till well incorporated.
Dissolve pack lime jelly in 3/4 cup boiling water - stir until ALL jelly properly dissolved. Pour into food processor, pulsing to incorporate.
Pour into large bowl. Fold in cream. Pour into base.
Refrigerate until set.
I added a layer of white choc melts (chopped) up and then a separate layer of fresh raspberries in the middle or you can just have the filling and decorate it with white choc shavings, fresh raspberries or fresh wedges of lime on top.... Enjoy!