School Holiday Activity: HARIBO saves the day with fuss-free, low cost recipe to keep the kids occupied

With school holidays kicking off this weekend, and reports noting that kids will reach peak summer holiday boredom by 12th August, HARIBO is here to the rescue with a brand-new fun, fuss-free recipe to keep the kids occupied. What’s better than eating your favourite HARIBOs right out the packet in front of the TV? Cooking with them!

The recipe is no-bake and kid-friendly, so you don’t have to worry about burnt hands in ovens or mixing up the timings! What’s even better, this holiday activity won’t break the bank, with a lot of the ingredients being cupboard staples and the decorative add-ons interchangeable.

HARIBO Strawbs N Cream Pots

Serves 4

For the Strawberry Softies Jelly Layer

100g HARIBO Strawberry Softies

200g Strawberries Hulled and Diced

For the Biscuit Base

200g All butter shortbread -

501g butter, melted

For the Cheesecake Mousse

300ml Double Cream

200g full fat soft cheese

100g icing sugar

1tsp vanilla

To finish

12 HARIBO Giant Strawbs

4 mini meringues (crushed)

6 small strawberries halved

6 HARIBO Strawberry Softies, halved

To serve

4 330ml tumblers

To make the Strawberry Softies Jelly

Combine the HARIBO Strawberry Softies and the diced strawberries in a large microwave safe bowl. Microwave in 30 second bursts until the HARIBO Strawberry Softies expand. Keep watching the microwave during the burst to make sure the bowl does not overflow. Remove the bowl from the microwave and stir with a spoon until the HARIBO Strawberry Softies dissolve. Place in the fridge to cool.

To make the Shortbread Base

Crush the shortbread into a fine crumb, you can do this in the bowl of a food processor, or use a reusable plastic bag and rolling pin to crush. Combine the melted butter into the Shortbread crumbs. Till you have a ret sand like consistency.

To make the Cheesecake Mousse:

Pour the double cream into a bowl and whisk with an electric mixer until it’s thickened to soft peaks. Place the cream cheese, icing sugar and the vanilla in a separate bowl, then whisk for 2 mins with an electric mixer until smooth and starting to thicken Tip in the double cream and fold it into the cream cheese mix.

To assemble the pots

Place 1/4 of the Shortbread Biscuit base in the bottom of a glass (I used 330ml tumblers). Gently press 4 of the HARIBO Giant Strawbs into the sides of the tumbler. Make sure to stick the flat side to the glass.
Divide the cheesecake mousse into the four tumblers. Smoothing down the top. Spoon the HARIBO Strawberry Softies Jelly on top of the cheesecake mousse. At this point you should refrigerate till the jelly top has set.