Crush the digestive biscuits and stir in the melted butter. Press into
a well greased, loose bottomed tin. Mix the icing sugar and philadelphia
and stir hard until it is well mixed and quite runny. Whip the cream and
add the philadelphia mixture. Spoon on top of the biscuit base and refrigerate
for at least and hour. Decorate with fruit just before serving.
The original recipe actually uses a pastry base but I prefer the digestive
biscuit flavour. However I haven't managed to discover a biscuit base that
doesn't stick to the tin which can make serving quite difficult.
Preparation time: 15 minutes
Total time: 1 hour 15 minutes
Precision: Approximate measurements are OK