5(approx ½ cup) digestive biscuits or graham crackerscrushed into fine crumbs
Instructions
Whisk together the cream cheese and icing sugar in a bowl until fluffy.
350 g (1 ½ cups) cream cheese, 75 g (⅔ cup) icing sugar (confectioners' sugar)
Add half of the cream cheese mixture to the bowl with the melted chocolate and stir together to combine.
100 g (3.5 oz)dark chocolate
Add the other half of the cream cheese mixture to the cherry pie filling, and stir to combine.
200 g (7 oz) cherry pie filling
Carefully spoon or pipe the chocolate mixture into the bottom of ten ice-lolly moulds. Top with the cherry cheesecake mixture.
Divide the biscuit crumbs between each mould and gently stir, using a toothpick, to very lightly mix some of the crumbs with a little of the cheesecake mixture. This will help to bind the crumbs so they won’t fall off when you remove ice lolly from the mould.
5 (approx ½ cup) digestive biscuits or graham crackers
Push in the ice lolly sticks and freeze for at least 4 hours before removing from the moulds and serving.