100g butter, melted
250g milk chocolate digestive biscuits, crushed
200g Philadelphia cream cheese
150ml double cream, whipped
2 shots of Bailey’s
50g icing sugar
Step 1: Use a rolling pin to crush the biscuits in a large bowl. Add the warm melted butter and mix until the butter is absorbed and the chocolate is melted.
Step 2: Get a cake tin with a removeable bottom and grease. Then spoon the biscuit base into the tin, pressing firmly. Chill in the fridge for 1 hour.
Step 3: Lightly whip the cream cheese in a large bowl, add the baileys and sugar and stir until smooth. Add the shipped cream and fold until smooth.
Step 4: Spoon the mixture onto the crushed digestives and spread evenly. Set in the fridge for an hour.