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Crust:
Filling:
Crust:
Mix the biscuits and the butter together and press firmly into the bottom and up the sides of a 20 cm in diameter pie dish.
Filling:
Sprinkle the gelatine over the water and leave to stand.
Dissolve the sugar in the boiling water. Add the vanilla and leave to cool.
Whip the cream until stiff and gently fold in the Amarula a little at a time.
Add the cottage cheese to the sugar water and beat until smooth.
Microwave the gelatine for 10 seconds. Remove and stir. Microwave for another 10 seconds and stir, taking care not to boil the gelatine. Leave to cool slightly.
Add the gelatine in a thin stream to the cottage cheese mixture while beating continuously.
Fold the Amarula cream mixture into the cottage cheese mixture.
Pour into the prepared crust and refrigerate for 2 – 3 hours or until set.
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