Luscious dessert which is quick and easy and can be made the day before
Crush biscuits and add melted butter.
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.
Place in fridge while preparing filling.
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.
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.
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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