Fruit salad ice-cream pie

Instructions

1. Place a 22cm round fluted tart tin with removable base in the freezer to chill.
2. Process biscuits in a food processor until finely crushed. Add spread and process until combined. Press biscuit mixture into base and sides of prepared tin. Place in freezer for 20 minutes.
3. Meanwhile, use a melon baller to cut watermelon, rockmelon and honeydew into balls.
4. Remove biscuit base from tin. Scoop ice-cream into biscuit base. Serve topped with melon balls.