200g packet Butternut Snap biscuits
250g cream cheese, softened
1/2 cup caster sugar
1 lemon, juiced and rind finely grated
1 lime, juiced and rind finely grated
Place a biscuit over each hole of a 12-hole muffin tray. In a large bowl, using an electric beater, beat cream cheese, juices, sugar and grated rinds until smooth. Spoon mixture evenly over biscuit bases.
Freeze for 3-4 hours, preferably overnight. Serve with fresh berries and cream.