INGREDIENTS
1 tin ideal milk.
1 small tin pineapples.
1 packet pineapple or lemon jelly.
1 packet marie or tennis biscuits.
1 tablespoon lemon juice.
STEPS
Chill the ideal milk overnight in the fridge.
Drain the pineapple, keeping the sauce.
Take the pineapple juice and bring to the boil in a saucepan over the stove.
Remove from stove.
Mix in the jelly and allow to cool.
Crush the biscuits and place in a bowl.
In a separate bowl beat the ideal milk until thick and creamy.
Add the lemon juice and the cold jelly.
Beat until thick.
Cut the pineapple into small pieces and add to the mixture.
Butter a loose bottom tin.
First add a layer of crushed biscuits then a later of the pineapple mixture.
Continue the layers until the mixture of biscuits have all been used, ending with a layer of biscuit crumbs on top.
Put in the fridge and leave to set for 4 hours.
Slide out of the tin before cutting.
