Cheeseless Cheescake

Base:
  • 2 packets plain biscuits crushed
  • 1 oz butter melted

    • Mix butter and biscuits pat in to sponge roll tin, put in hot oven and bake about 10 minutes let cool.

    Filling:
  • 1 carton cream beaten
  • 1 tin sweetened condensed milk
  • 1/2-2/3 c. lemon juice

    • Mix Milk and lemon juice beat until it changes and becomes thick. Fold together with the beaten cream. Put in fridge for about 4 hours.