Lotus Cream Pie

Ingredients

Crust
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water

145g lotus spread
300mls whipping cream
6-8 lotus buscuits, crumbled

Method

Mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 20 mins.

Whip 250mls of the cream. Melt the lotus spread and fold in the cream. Pour into the crust. Whip the rest of the cream, and spread over the top, then sprinkle over the lotus biscuit crumbs. Freeze until set.