1. Crush the digestive cake, add melted butter and mix well, pour it into a 6-inch round mold and press it tightly with a spoon, and refrigerate
2. .Cream cheese and sugar to beat evenly
3. Stir in mulberry jam
4. Heat the yogurt to about 40 degrees, add the soaked gelatine slices and mix well
5. Whip the whipped cream until there are lines, stir in the mulberry cheese paste in batches, pour into a 6-inch round mold, smooth the surface, and refrigerate
6. Soak the salted cherry blossoms in warm water, soak 1 piece of gelatin in ice water
7. 160 Sprite, add 8 grams of sugar and dissolve in water, add gelatine tablets, mix well, let cool
8. The mulberry cheese jelly must be solidified. The scraper is placed flat on the mulberry cheese jelly. Sprite is poured on the scraper and slowly flows into the cheese jelly. Put the soaked cherry blossoms one by one in the freezer for 5 hours or more.
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