Crush up the digestive biscuits.
Add the mini marshmallows, Lees' meringues and freeze-dried raspberries.
In a separate bowl, melt the white chocolate and butter and stir until glossy.
Add the melted chocolate to the rest of the ingredients and combine.
Transfer the mixture into a 8" square tin (or something similar) and sprinkle with Lees' crushed meringues and freeze dried raspberries.
Refrigerate for 3-4 hours then chop into pieces and enjoy!
