Step 1

Mix the custard powder in a little bit of milk and add to the rest of the milk. Bring to a boil and to a pouring consistency.

Step 2

Soak the gelatine in 2 tbsp. of warm water. Add this to the custard while it is still warm and mix well. Beat MILKMAID and whipping cream separately. Fold in chopped lychees and the cooled custard mixture.

Step 3

Pour into a glass bowl and allow it to set in the fridge. Serve decorated with pomegranate seeds.

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

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.