For the crust: 150 grams graham cracker crumbs.
For the filling: 500 ml of cream, 1 package of instant vanilla pudding (95 grams), 250 grams cream cheese, 500 grams 9% white cheese, 1 jar of Pears in Wine Confiture of Natural Products Beit Yitzhak.
Mix well the graham crackers and melted butter. Press into a round cake pan and freeze for two hours. Whip the cream and instant vanilla pudding. Add the cheeses and continue to whip for another minute. Remove the cake pan from the freezer and spread the Pears in Wine Confiture of Natural Products Beit Yitzhak on the bottom. Pour the filling over the confiture, cover and refrigerate for three hours.