Luscious dessert which is quick and easy and can be made the day before


  • 250g Sweet Biscuits

  • 125g Butter

  • 250g Philly Cheese

  • 1 can sweetened condensed milk

  • 1 can Crushed Pineapple

  • Juice one lemon

  • 2 desert spoons Geletine

  • 1/4 cup cold water


  • 1.

    Crush biscuits and add melted butter.

  • 2.

    Press into a 20cm spring form cake pan which has been lined on the bottom with cooking paper and greased on the sides with butter.

  • 3.

    Place in fridge while preparing filling.

  • 4.

    In Large electric mixing bowl place Philly Cheese (at room temperature) and beat until smooth, add condensed milk and beat until mixed, then add pineapple including juice until all creamy.

  • 5.

    Put geletine in cup mixed with cold water and stand in boiling water to disolved and then add to the pineapple mixture with the lemon juice.

  • 6.

    Finally pour mixture into prepared biscuit case and refrigerate overnight or for a minimum of 6 hours.


Allow to stand for 5 minutes before releasing from the tin.
Serve with fresh cream and garnish of fruit

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