Eat and be cherry with this in-season sensation!
- Place cherries, brandy and 2 teaspoons icing sugar in a bowl. Stir to combine.
- Lightly grease four 2cm-deep, 10cm (top) round loose-based fluted flan tins. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process to combine. Divide mixture between tins. Using the back of a spoon, press mixture over base and sides of tin. Cover with plastic wrap. Refrigerate for 30 minutes or until firm.
- Using an electric mixer, beat cream cheese and remaining icing sugar in a bowl until smooth. Fold in cream.
- Carefully remove biscuit cases from tins. Divide cream cheese mixture between cases. Top with cherry mixture. Serve.
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