Fruit salad ice-cream pie
Arnott's, Biscuits, Granita
reduced fat oil spread
80 g, melted
rockmelon or cantaloupe
Peters Ice Cream, Creamy Vanilla , No Sugar Added
600 ml, (1.2L)
- Place a 22cm round fluted tart tin with removable base in the freezer to chill.
- 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.
- Meanwhile, use a melon baller to cut watermelon, rockmelon and honeydew into balls.
- Remove biscuit base from tin. Scoop ice-cream into biscuit base. Serve topped with melon balls.