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Directions Preparation:20min › Extra time:4hours chilling › Ready in:4hours20min
Melt the gelatine in the hot water making sure there are no lumps, let cool.
Brush a small spring form pan with melted butter. Combine crushed biscuits, melted butter and cinnamon together and press into tin firmly. Refrigerate for ten minutes. Meanwhile blend the cream cheese, condensed milk, a third of the raspberries, sugar, gelatine mix and vanilla essence using a hand mixer or blender. Stir in another third of the whole raspberries and pour into chilled base. Arrange remaining berries on top.
Refrigerate for at least 4 hours.
You could substitute the raspberries with any other fresh berry.