Strawberry Angel Delight cheesecake mousse

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1. Pour the cold water and cream cheese into a mixing bowl fitted with a whisk. Add the Strawberry Angel Delight Mousse and whisk for 30 seconds on slow speed.
2. Scrape down and whisk for a further 5 minutes on high speed.
3. Divide the biscuit crumb between the pots and then top with the Angel Delight Mousse and fresh strawberry.
4. Chill for one hour before serving.

Allergens: Barley, wheat and milk