for the base 1 normal size pack of digestive biccies (or use choc chip cookies for a change!) about 100 grammes of butter or margarine melt the butter, crumble the biccies, mix and press into a round sprung cake tin, the type that comes apart. cover the bottom bit with greaseproof paper to make it easier if you want to transfer the cake to a nice plate afterwards! place in fridge to harden while you make the filling. for the filling 1 normal size pack of plain philadelphia cheese 1 pack of jelly, any flavour you want, but the jelly squares are better than the powder! just enough boiling water to dissolve the jelly (3-4 tablespoons-ish) 1 tub of whipping cream, about 300 ml i believe? - whip the cream to soft peaks - make up the jelly with the 3-4 tbs water (ignore the packet instructions!) - mix the dissolved jelly (whilst still hot) and the philly cheese to a smooth finish - mix the philly + jelly mixture with the whipped cream now just pour the filling onto the base and leave in the fridge until it has set, probably a couple of hours at least. the filling will look runny to start with, but DON'T panic, the jelly will make it set! sorry about the inaccurate measurements, i don't use recipes very often and this is one i made up about 6 or 7 years back which has proved a huge success!