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Crust:
Filling:
Spray a 21 cm x 28 cm deep dish with non-stick spray.
Crust:
1. Mix the crushed biscuits and the butter together.
2. Press the biscuits firmly onto the bottom of the dish to form the crust.
Filling:
1. Add the boiling water to the jelly powder and stir until the crystals have dissolved. Add the cold water, stir and set aside.
2. Mix the condensed milk and lemon juice together. Add the cottage cheese. Using an electric hand mixer, beat until smooth.
3. Add the jelly and pineapple and mix through. Leave to stand for 15 minutes.
4. Beat the evaporated milk until light and fluffy. Fold into the pineapple mixture and pour into the prepared crust.
5. Cover and refrigerate for 2 – 3 hours or until set.
HINTS & TIPS:
1. Drain pineapple in a sieve to get rid of most of the liquid.
2. Use a potato masher to press the biscuit crumbs into the dish.
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