Orange Cheesecake Cream & Raspberry Trifle

250g gingernut biscuits

350g cream cheese

1/3 cup runny honey

3 cups Tatua Dairy Whip Whipped Cream

Zest of 2 oranges

1 punnet raspberries

100g dark chocolate roughly chopped

Blend gingernut biscuits in a food processor until they are roughly chopped like cake crumbs then set aside.
Whip cream cheese and honey together until smooth.
Add Tatua Dairy Whip Whipped Cream and orange zest then beat until smooth.
Place large tablespoon of cheesecake cream into the base of six glasses then sprinkle with gingernut crumbs.
Press the crumbs down until flat and place a layer of raspberries evenly on top.
Top with some of the chocolate then repeat the process until the cheesecake mix and other ingredients have been used up. Refrigerate for at least an hour before serving.
Serves 6.

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