A light, delicate and delicious cold cake. It works well not only with fresh fruit but also with jelly. It is a delicious dessert for the whole family, not only for warm but also for cold days.

Ingredients: sugar, gelatine, modified starch, fully hydrogenated coconut and palm vegetable oils, ΨΘΕΪ ΠΟΨΔΕΣ (ΖΣΟΝ ΝΙΜΛ), ΠΟΨΔΕΣΕΔ ΝΙΜΛ, emulsifier (mono- and diglycerides of fatty acids, mono- and diglycerides of fatty acids esterified with acetic acid), glucose syrup, acidity regulator (citric acid), flavourings. May contain: ΗΜΦΥΕΞ. ΑΜΕΣΗΪ ΑΔΧΙΓΕ: ΖΟΣ ΑΜΜΕΣΗΕΞΤ ΤΕΕ ΙΞΗΣΕΔΙΕΞΥΤ ΙΞ ΒΟΜΔ. Best before: date on the bottom of the packaging. Store in a dry, cool place.500 ml cold milk and 300 g cream cheese or 600 ml cold milk. Decoration: 70 g sponge biscuits, fruit, jell-o Milk and cream cheese: Put sponge biscuits on the bottom of the pan. Pour 500ml of milk to a high container. Add the cheesecake mix and mix for 3 minutes at full speed. Add the cream cheese and mix for 2 more minutes. Pour the batter into the pan and refrigerate for about 2 hours. You can use fruit and jelly for decoration (pour on the cake when half-set). Milk only: Put sponge biscuits on the bottom of the pan. Pour 600 ml of milk to a high container. Add the cheesecake mix and mix for 4 minutes at full speed. Pour the batter into the pan and refrigerate for about 2 hours. You can use fruit and jelly for decoration (pour on the cake when half-set).Net weight: 195g.

Nutritional value 100g: Energy value: 600kj / 143kcal, Fat 4g, including saturated fatty acids 3.3g, carbohydrates 21g, including sugars 18g, Protein 5.9g, Salt 0.17g.