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.

Step 1

Separate the cream center from the chocolate cookies, and set aside. Crush the chocolate cookies and set aside.

Step 2

In a pot over low heat, melt the butter, MILKMAID and cream centers, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.

Step 3

Pour onto a greased plate, then chill for 1 hour.

Step 4

Shape and roll the chilled mixture into balls. Roll the balls in the crushed chocolate cookies.

Step 1

Whip cream till stiff keep aside.

Step 2

Mix MILKMAID, essence and coloring divide equally into 8-10 tall glasses. Pour soda water up to 3/4 of each glass mix well.

Step 3

Add 1 tbsp. of whipped cream to each glass and pour the remaining soda to fill the glasses. Serve immediately.