• Prep 8h 15 minutes
• Cook 10 minutes
• Serves 6

Ingredients​

• 900ml thickened cream
• 395g can sweetened  condensed milk chilled
• 1 tsp vanilla extract
• 440g can crushed pineapple in juice, drained, juice reserved
• 400g pkt digestive biscuits
• 440g can pineapple slices in juice, drained, juice reserved
• 100g (1/2 cup) caster sugar
• 3 tsp cornflour

• Step 1
  Use electric beaters to beat cream in a bowl until soft peaks form. Add the condensed milk and vanilla and beat until smooth. Use a spatula to fold the crushed pineapple through the cream until just combined.
• Step 2
  Arrange a layer of digestive biscuits over the base of a 22 x 28cm baking dish. Spoon over one-third of the cream mixture. Top with a layer of digestive biscuits. Repeat with remaining cream mixture and digestive biscuits. Top with chopped pineapple. Cover with plastic wrap and place in the fridge to chill overnight.
• Step 3
  Place reserved pineapple juice and sugar in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Combine cornflour and 1 tbsp of water in a small bowl. Pour into the juice mixture and stir mixture until thickened. Set aside to cool completely.
• Step 4
  Serve slices of cake drizzled with cooled sauce.