Bubblegum Clouds Block Print Pressure Cooker Style
This bubblegum cloud slice is soft, creamy, and topped with sprinkles for a fun nostalgic treat.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 200 g digestive biscuits crushed fine
- 100 g unsalted butter melted
- 400 g cream cheese softened
- 300 g icing sugar
- 200 ml whipped cream
- 1 teaspoon vanilla extract
- 100 g bubblegum flavoring
- Sprinkles for topping
Instructions
Instructions
- Crush the digestive biscuits fine until they are good crunchy crumbs.
- Mix the melted butter with the crumbs and press into lined tray base.
- Beat cream cheese and icing sugar until smooth, without lumps.
- Gently fold in whipped cream, vanilla extract, and bubblegum flavoring.
- Pour mixture over the biscuit base and smooth the top.
- Cook in the pressure cooker using slow, then quick release.
- Chill for 3 hours, slice into squares and top with sprinkles before serving.
Notes
Wrap leftovers tightly in cling film and keep in the fridge for up to 3 days. Alternatively, freeze for longer storage.