400g can mixed berry combo, well drained
2 x 55g pkts Cherry Ripe bars, chopped
2 litres vanilla ice cream, softened
4 passionfruits, halved
Divide ice cream evenly among three bowls. Working with one bowl at a time, keep remaining bowls in the freezer.
Squeeze the passionfruit pulp into 1 bowl of ice cream. Spoon into 9 x 1/2 cup jelly moulds and smooth the surface with the back of a spoon. Freeze for 10 minutes.
Mix berries into one of the remaining bowls of ice cream. Spoon the berry ice cream over the passionfruit ice cream, smooth surface. Freeze for 10 minutes.
Mix the Cherry Ripe into the remaining bowl. Spoon into the mould and smooth. Cover with plastic wrap. Freeze overnight.
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