This easy fridge cake freezes well. Make it in batches so it’s always on hand for a treat
Low fat digestive biscuit
15 individual, cut into small pieces
15 individual, quartered
- Place the biscuits into a food bag and seal. Use a rolling pin to crush them into very small pieces. Tip into a large mixing bowl along with the marshmallows and cherries. Pour over the condensed milk and mix the ingredients until well combined and sticky.
- Sprinkle half the coconut over a large piece of clingfilm, spreading it out evenly. Tip the mixture onto the coconut and form into a long log about 35cm in length, using the clingfilm to help shape it. Sprinkle more of the coconut over the top and using another piece of clingfilm on top, wrap it tightly. Make sure the log is completely covered in coconut, then twist the ends together to seal.
- Transfer to the fridge and leave for 4-6 hours or until completely chilled and set. Cut into 24 slices and serve.
Store in an airtight container in the fridge for up to 1 week. Or freeze, sliced and individually wrapped, for up to 1 month