250 gm cream cheese
1 small tin condensed milk
1/3 cup lemon juice
1 cup soursop pulp
3 teaspoons gelatine dissolved in 1/4 cup hot water
the butter and mix into biscuit crumbs to make a biscuit base. Mix
all the other ingredients together using a beater until smooth.
into biscuit base and chill until set.
recipe is from Suzie Carle at the Botanical Ark]
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