Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
Crust:
200 g coconut biscuits, finely crushed
80 ml butter, melted
Filling:
1 x 80 g packet pineapple jelly
150 ml boiling water
60 ml cold water
1 x can condensed milk
90 ml lemon juice, freshly squeezed
1 x tub LANCEWOOD® Creamed Smooth Plain Cottage Cheese
1 x 440 g can crushed pineapple, very well drained
1 x 410 g can evaporated milk, well chilled
Crust:
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.
Filling:
Mix the jelly powder with the boiling water and stir until the crystals have 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.
HINTS & TIPS:
Need help converting your millilitres to grams and everthing in between?
Our Conversion & Measurement Tool can do it all!
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: