March 30, 2026

Pineapple Fridge Tart

Serves:

Cooking Time:

Prep Only

Ingredients:

Crust:
200 g coconut biscuits, finely crushed
80 ml melted butter

Filling:
80 g pineapple jelly powder
150 ml boiling water
60 ml cold water
385 g condensed milk
90 ml freshly squeezed lemon juice
250 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
440 g canned crushed pineapple
very well drained
410 g evaporated milk
chilled

Method

Spray a 21 cm x 28 cm deep dish with non-stick spray.

Crust:

Mix the crushed biscuits and the butter together.
Press the biscuits firmly onto the bottom of the dish to form the crust.

Filling:

Add the boiling water to the jelly powder and stir until the crystals have dissolved. Add the cold water, stir and set aside.
Mix the condensed milk and lemon juice together. Add the cottage cheese. Using an electric hand mixer, beat until smooth.
Add the jelly and pineapple and mix through. Leave to stand for 15 minutes.
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: