| | Frozen Christmas cheesecake pudding
Frozen Christmas cheesecake pudding
Frozen Christmas cheesecake pudding 4.3-5 9
  • Calories: 3018 kj
  • Fat: 44.3g
  • Carbohydrates: 66.3g

How to Make:

  1. Place dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak.
  2. Line an 8-cup-capacity metal pudding basin with plastic wrap.
  3. Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream. Beat until well combined. Fold in fruit mince, pistachios and cranberry mixture. Pour mixture into prepared basin. Freeze for 30 minutes.
  4. Place biscuits in a food processor. Process until fine crumbs form. Add butter. Process until combined. Spoon over top of ice-cream, pressing with the back of a spoon to level and compact (see notes). Cover with plastic wrap. Freeze overnight.
  5. Turn pudding onto a serving plate. Carefully remove plastic wrap. Drizzle with chocolate topping. Decorate with frozen cranberries and mint. Serve immediately.
Time for preparing:
8 min.


  • 1/3 cup dried cranberries
  • 2 tablespoons brandy (see notes)
  • 500g cream cheese, softened
  • 1 litre vanilla ice-cream
  • 2/3 cup bottled fruit mince
  • 80g packet pistachio kernels, roughly chopped
  • 1/2 x 250g packet gingernut biscuits
  • 40g butter, melted
  • 1/2 x 205g bottle milk chocolate shell topping, to decorate
  • 1/2 cup frozen cranberries, to decorate
  • Fresh mint leaves, to decorate