Step 1

To make the base, lightly grease a 22cm round springform cake pan. Combine crushed biscuits and melted butter in a bowl. Stir to combine. Press over base of pan. Refrigerate for 30 minutes or until firm.

Step 2

To make the filling, sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved and then cool slightly. Using electric beaters, beat cream cheese and sugar until smooth. Beat in vanilla and cream until light and fluffy and then beat in the gelatine mixture. Spread mixture into pan and smooth the surface. Refrigerate for 3 hours or until just set.

Step 3

To make the Frosty Fruits jelly, remove sticks from icy poles. Place in a microwave-safe bowl. Melt in the microwave on HIGH (100%) for 1 minute or until completed melted. Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved. Whisk gelatine mixture into melted Frosty Fruit mixture until combined. Pour jelly over filling. Refrigerate for 3 hours or until set. Serve topped with pineapple and drizzled with passionfruit pulp.