Hull the strawberries and cut them in half. Place in a bowl with the Pimms and leave to soak overnight. (If you don't have that much time, an hour or two will do).

Place the digestives in a plastic bag and use a rolling pin to crush them into crumbs. Split the crumbs between the two bowls and gently flatten them down to level.

In a blender add 2/3 of the soaked strawberries, 2 tbsp of the Pimms, the Greek yoghurt, cream cheese and icing sugar. Blend until full mixed together then evenly pour between the two bowls, on top of the biscuit base.

Place in the fridge for 1-2 hours to chill. To serve, top with the leftover strawberries. I saved the Pimms and made the rest up into a drink to have alongside them - waste not, want not!