INGREDIENTS
410g tin carnation milk.
2 – 113g tins granadilla.
440g tin pineapple pieces.
2 pkts pineapple jelly.
2 pkts tennis biscuits.
DIRECTIONS
Chill milk. Whisk until stiff. Make jelly in hot pineapple juice. Mix together whipped milk, jelly pineapple and granadilla. Butter a large oblong dish and cover the base with a single layer of biscuits. Spread with half of the fruit mixture. Add another single layer of biscuits and cover with the remainder of the mixture. Open second tin of granadilla pulp and spoon over the top. Sprinkle with chocolate and cherries.
