Step 1

Blend the milk, MILKMAID and ice in a blender until very smooth

Step 2

Add the avocado flesh and blend again until smooth. The mixture will be quite thick; add cold water a few tablespoons at a time, blending after each addition, until the mixture is pourable.

Step 3

Serve chilled

Step 1

In a bowl combine biscuits, cocoa powder and butter, mix well. Press evenly into the base of a cake pan that has been lined with baking paper. Refrigerate.

Step 2

Meanwhile, combine cherries, MILKMAID and coconut; spread evenly over the biscuit layer. Refrigerate until firm.

Step 3

Step 4

Refrigerate until set and cut into slices.

Step 1

To make the pie crust: Combine the butter, biscuit crumbs and sugar. Pat firmly on the bottom of a greased 9 inch spring-form pan. This will form the unbaked crust. For a baked crust, bake at 190°C in a pre-heated oven for 7 minutes. Keep aside to cool.

Step 2

In a large bowl, beat cream cheese until fluffy with an electric mixer on medium-high speed.

Step 3

Gradually beat MILKMAID, lemonade, gelatine and food colour, until blended; Fold in whipped topping.

Step 4

Pour the mixture into the prepared crust.

Step 5

Chill for 4 hours or until set. Garnish with green coconut.