• 45 minutes prep time + 7 hours fridge time
• makes 24

Recipe by taste
INGREDIENTS

• 250g plain sweet biscuits I use Arnotts Marie
• 
  125g butter, melted
• 
  440g can crushed pineapple
• 
  60ml (1/4 cup) boiling water
• 
  3 teaspoons gelatine powder
• 
  500g cream cheese, at room temperature, chopped
• 
  395g can sweetened condensed milk
• 
  2 teaspoons vanilla extract
• 
  Yellow food colouring, to tint, optional
• 
  300mls thickened cream
• 
  2 tbsp icing sugar

METHOD

• Step 1
  Grease a 20 x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.
• 
  Step 2
  Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Press mixture firmly over the base of the prepared pan. Place in the fridge for 30 minutes to chill.

• 
  Step 3
  Meanwhile, drain the pineapple, reserving 60ml (1/4 cup) of the juice.
• 
  Step 4
  Place the boiling water in a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Cool for 5 minutes.
• 
  Step 5
  Meanwhile, use electric beaters to beat the cream cheese until smooth. Add the reserved pineapple juice, condensed milk and vanilla. Beat until combined. Add the gelatine and beat until combined. Fold in the pineapple. Tint mixture yellow with food colouring, if using.
• 
  Step 6
  Pour mixture over prepared base in pan. Smooth top. Place in the fridge for 6 hours or overnight until set.
• 
  Step 7
  Use electric beaters to beat the cream and icing sugar until firm peaks form. Spread evenly over the cheesecake layer. Place in the fridge for 30 minutes or until chilled.
• 
  Step 8
  Cut the slice into squares to serve.

RECIPE NOTES​

This recipe requires 7 hours refrigeration

 

[Littleboy8]

• 45 minutes prep time + 7 hours fridge time
• makes 24

Recipe by taste
INGREDIENTS

• 250g plain sweet biscuits I use Arnotts Marie
• 
  125g butter, melted
• 
  440g can crushed pineapple
• 
  60ml (1/4 cup) boiling water
• 
  3 teaspoons gelatine powder
• 
  500g cream cheese, at room temperature, chopped
• 
  395g can sweetened condensed milk
• 
  2 teaspoons vanilla extract
• 
  Yellow food colouring, to tint, optional
• 
  300mls thickened cream
• 
  2 tbsp icing sugar

METHOD

• Step 1
  Grease a 20 x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.
• 
  Step 2
  Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Press mixture firmly over the base of the prepared pan. Place in the fridge for 30 minutes to chill.
• 
  Step 3
  Meanwhile, drain the pineapple, reserving 60ml (1/4 cup) of the juice.
• 
  Step 4
  Place the boiling water in a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Cool for 5 minutes.
• 
  Step 5
  Meanwhile, use electric beaters to beat the cream cheese until smooth. Add the reserved pineapple juice, condensed milk and vanilla. Beat until combined. Add the gelatine and beat until combined. Fold in the pineapple. Tint mixture yellow with food colouring, if using.
• 
  Step 6
  Pour mixture over prepared base in pan. Smooth top. Place in the fridge for 6 hours or overnight until set.
• 
  Step 7
  Use electric beaters to beat the cream and sugar until firm peaks form. Spread evenly over the cheesecake layer. Place in the fridge for 30 minutes or until chilled.
• 
  Step 8
  Cut the slice into squares to serve.

RECIPE NOTES​

This recipe requires 7 hours refrigeration

I love anything pineapple yummy

 

[Suzanne rose]

I love anything pineapple yummy

I made this on Friday and everyone loved it

 

[Irene Anthony]

Wow Suzanne another great dessert

 

[Leenie]

Wow ,that looks yummy

 

[Penny4]

Nice

 

[Clancieblue]

I don't know if I could wait 7 hours, Yum.

 

[Jarred Santos]

Delicious as usual! Would this recipe work with other fruits, too? :O

 

[Suzanne rose]

Delicious as usual! Would this recipe work with other fruits, too? :O

It would but you would have to blend the fruit. I was looking at trying it with fresh strawberries and also canned peaches

 

[Suzanne rose]

I don't know if I could wait 7 hours, Yum.

My son kept dipping his finger in it so I had to move it to my laundry fridge

 

[Littleboy8]

My son kept dipping his finger in it so I had to move it to my laundry fridge

That sounds like me

 

[Ashmenou]

• 45 minutes prep time + 7 hours fridge time
• makes 24

Recipe by taste
INGREDIENTS

• 250g plain sweet biscuits I use Arnotts Marie
• 
  125g butter, melted
• 
  440g can crushed pineapple
• 
  60ml (1/4 cup) boiling water
• 
  3 teaspoons gelatine powder
• 
  500g cream cheese, at room temperature, chopped
• 
  395g can sweetened condensed milk
• 
  2 teaspoons vanilla extract
• 
  Yellow food colouring, to tint, optional
• 
  300mls thickened cream
• 
  2 tbsp icing sugar

METHOD

• Step 1
  Grease a 20 x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.
• View attachment 38405
  Step 2
  Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Press mixture firmly over the base of the prepared pan. Place in the fridge for 30 minutes to chill.

View attachment 38404

• 
  Step 3
  Meanwhile, drain the pineapple, reserving 60ml (1/4 cup) of the juice.
• 
  Step 4
  Place the boiling water in a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Cool for 5 minutes.
• 
  Step 5
  Meanwhile, use electric beaters to beat the cream cheese until smooth. Add the reserved pineapple juice, condensed milk and vanilla. Beat until combined. Add the gelatine and beat until combined. Fold in the pineapple. Tint mixture yellow with food colouring, if using.
• 
  Step 6
  Pour mixture over prepared base in pan. Smooth top. Place in the fridge for 6 hours or overnight until set.
• 
  Step 7
  Use electric beaters to beat the cream and icing sugar until firm peaks form. Spread evenly over the cheesecake layer. Place in the fridge for 30 minutes or until chilled.
• 
  Step 8
  Cut the slice into squares to serve.

RECIPE NOTES​

This recipe requires 7 hours refrigeration

Yummy. Will have a go at it, thanks

 

[Macarj]

I made this on Friday and everyone loved it

I really wish you had a cook book out I could buy

 

[Suzanne rose]

I really wish you had a cook book out I could buy

I'm nearly finished one. It's taken me 2 years . I started because my son blurted out one day , what if mum dies then so does her recipes '.

When I have completed it, just waiting on my daughter to check it then I will post up here it's completed and I will give a free copy to whoever wants one