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200 g Tennis biscuits, finely crushed
80 ml butter, melted
1 x 80 g packet lemon or pineapple jelly
150 ml boiling water
60 ml cold water
1 x 397 g can condensed milk
125 ml lemon juice
250 g LANCEWOOD® Creamed Smooth Cottage Cheese
1 x 440 g can crushed pineapple, very well drained
1 x 410 g can evaporated milk, well chilled
Mix the crushed biscuits and the butter together. Spray a ± 21 x 28 cm deep glass or ceramic dish with non-stick spray. Press the biscuit crumb mixture firmly into the base of the dish.
Mix the jelly powder with the boiling water and stir until the crystals has dissolved. Add the cold water. In a separate bowl, mix the condensed milk and lemon juice together. Add the cottage cheese and beat until smooth. Add the jelly mixture and pineapple and mix until well combined. Leave to stand for 15 minutes. Meanwhile, beat the evaporated milk until light and fluffy. Fold into the pineapple mixture and pour into the prepared crust. Cover and refrigerate for 2 – 3 hours or until set.
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