3 teaspoons gelatine, dissolved in 1/4 cup boiling water
200 g white baking chocolate, melted, cooled slightly
Strawberries, for decoration
Extra Classic Oreo, broken for decoration if desired
Method
Place 250g of the Oreo cookies in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a greased and lined 18cm x 8cm slice pan and chill
Beat the PHILLY, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine and white chocolate
Roughly chop the remaining cookies and stir through the filling, then pour over the Oreo cookie base. Refrigerate 3 hours or until set. Cut into triangles and decorate with strawberries and extra Oreo cookies. Serve immediately
Tips & Hints
To melt chocolate break into pieces. Place in a heat-proof bowl over a saucepan of simmering water. Stir using a metal spoon.
