Full of zingy flavours this will wake up the tastebuds
Prep time: 20min
Chill time: 60min
150g digestive biscuits, hobnobs or ginger nuts
75g butter, melted
250g full fat soft cheese
200g or ½ tin sweetened condensed milk
2 x 240g ready prepared exotic fruit salad
First make the base, place the biscuits in a plastic bag and crush with a rolling pin until they resemble sand like crumbs. Pour into a small bowl and stir in the melted butter making sure that all the crumbs are coated. Spoon into a 15cm springform cake tin.
Press the crumbs down well with the spoon to make a smooth base. Refrigerate.
Meanwhile put the cheese in a large bowl with the condensed milk and whisk until smooth.
Add the finely grated lime rind and juice of the limes, whisk until well combined.
Spoon into the tin covering the biscuit base and giving an even layer of the filling.
Refrigerate for 1 hour.
To serve, pile the tropical fruit on top and then serve.