Easy raspberry ice cream tart

Instructions

1. Add 1 ¼ cups Woolworths double cream strawberry yoghurt to a mixing bowl.
2. Add 350 g castor sugar, 1 ¼ cups full cream milk and 1 ¼ cups cream (whipped to soft peak stage). Stir to combine.
3. Pour into a freezer-proof dish and freeze for 2 hours.
4. In the meantime, crush 2 x 200 g Woolworths butter biscuits and combine with 20 g melted butter.
5. Pour the biscuits into a dish, then top with 350 g fresh raspberries.
6. Pour over the semi-frozen ice cream mixture, then dot with 350 g more raspberries.
7. Sprinkle over 100 g crumbled coconut & oats crunchies, then freeze for 6–8 hours or overnight.
   Slice, serve and enjoy.