Step 1

In a blender container, combine all the ingredients except the ice and blend well.

Step 2

Gradually add the ice, blending until smooth.

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

Preheat the oven to 1800C. Line an 8-by-8-inch baking pan.

Step 2

Combine the crackers, coconut, cashew nuts, MILKMAID, cooking chocolate and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.

Step 3

Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.

Step 4

Spread the icing sugar on a wooden board. Scoop out the mixture by the tablespoon and shape into balls. While still warm, roll each ball in the icing sugar to coat.