100g Honey Nut Cornflakes
1 jars Hazelnot Spread (400g)
1 x 180g tubs of cream cheese
Put 100g honey nut cornflakes and (100g) of chocolate hazelnut
spread in a bowl and beat to combine – don’t worry about breaking up the
cornflakes. Press the mix into the base of a 23cm springform tin.
In a separate bowl, beat tub of cream cheese until smooth, then fold in
the remaining (300g) of chocolate
hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and
freeze overnight.
· Remove from the freezer 20-30 mins before serving, or until you can cut
it easily with a sharp knife. Serve in slices with 1 tbsp roasted and chopped
hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
