Pineapple crush
tart
1 packet crushed Tennis biscuits or biscuits of your choice
approximately 125 g melted butter or baking margarine
Combine the above ingredients to make the crust
in a round pie plate.
I bake the crust for 10 minutes at 180 so that
it does not crumble so easily. Place it in the fridge once it has cooled and
let it settle for approximately 30 minutes.
Filling
295
g tin of pineapple crush
295
g tin condensed milk
1
pineapple jelly
Dissolve jelly in half a cup of boiling water.
Cool slightly.
Add pineapple and juice to jelly and stir well.
Add condensed milk and stir very well until mixture
is well combined.
Pour mixture into the crust.
Put in the fridge to set.
Serve with cream or ice cream.
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