1 packet Moir’s Ginger biscuits
25g Moir’s Marie biscuits
100g butter or margarine, melted
2,5ml ground cinnamon
pinch of salt
2 x 20cm Hulamin pie dishes
Prepare the base by crushing the biscuits in a food processor. Add melted butter, cinnamon and salt and mix well. Pour into a 20cm pie plate, pressing down well on base and sides, and refrigerate.
410g tin of apricot halves in syrup, well drained
250g cream cheese
5ml Moir’s Vanilla Essence
500ml apricot yogurt
30ml gelatine granules
Roughly chop half the apricot halves and set the rest aside for decoration. Whip the cream cheese until soft and then add honey and vanilla. Add yoghurt and fold in the chopped apricots. In a separate bowl, sprinkle the gelatine granules over the water and allow to stand for 5 minutes then place in the microwave for 20 seconds and fold into the yoghurt mixture. Pour into the biscuit base and refrigerate for 3 to 5 hours until set.
To serve, decorate with apricot halves, kiwi fruit halves, blueberries and whipped cream.