Whizz the biscuits in a blender or place in a bag and bash with a rolling bin. Divide between 2 glasses. In a bowl, whip the cream cheese, elmlea and icing sugaruntil thickened a little. Mash about 10 strawberries with a fork and then stir these through the cream to create a ripple effect. Divide the cream between the glasses. Top with fresh strawberries and a few biscuit crumbs if you have any left. Chill in the fridge until ready to serve.
I had some of the strawberry cream left over so put it in the freezer to use as ice cream.
You could also use full fat elmlea and cheese or fresh double cream. I used what was in the fridge.
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