Ingredients

• 2 wheat biscuits
• 3 tbsp cream cheese
• 5 tbsp Benna Pistachio Milkshake (divided)
• 70g light vanilla yogurt
• Pistachios (crushed, for topping)

Method

1. Crush the wheat biscuits in a bowl. Add 3 tbsp Benna Pistachio Milkshake and mix well. Press the mixture down into an even layer.
2. In another bowl, mix the cream cheese, yogurt, and remaining 2 tbsp pistachio milk until smooth.
3. Spread the filling evenly over the Weetabix base.
4. Add topping
5. Sprinkle crushed pistachios on top.
6. Chill (optional)
7. Refrigerate for 30–60 minutes for a firmer texture, or enjoy straight away