Line a deep cake tin with greaseproof paper or parchment paper in the base and up the sides.
Crush the biscuits then mix with the melted butter until thoroughly combined.
Put the mixture into the lined cake tin, smooth down then place in the fridge for 15 - 20 mins to chill.
Reserve 6 / 8 raspberries then blend the rest with the caster sugar until pureed.
Mix the other ingredients together, (I use an electric hand mixer)until smooth, then add 1/2 the raspberry sauce and mix well in together.
Place the mix on top of the biscuit base, smooth over and decorate with the reserved raspberries.
Place into the fridge for 2 - 4 hours to completly chill before serving.
Serve with the remaining raspberry sauce
1 lge packet Golden Crunch biscuits
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