Pineapple Fridgecake
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 55.00 | g | CARTE D'OR Pineapple Jelly 2kg |
| 250.00 | ml | Water (hot) |
| 150.00 | g | CARTE D'OR Vanilla Instant Dessert 1 x 3kg powder |
| 700.00 | ml | Milk full cream |
| 440.00 | g | Pineapple crushed |
| 200.00 | g | Tennis biscuits |
Preparation
1.Make the pineapple jelly with boiling water & set aside to cool slightly.
2.Mix the Vanilla Instant Dessert powder with the milk & whisk with an electric beater for 5 to 8 minutes.
3.Add the crushed pineapple & juice & the cooled jelly, into the whipped Vanilla instant dessert mixture and mix until well combined.
4.Place a layer of crushed tennis biscuits at the bottom of a serving dish or single stainless steel insert or spring form pan 24cm & cover with half the pineapple mixture. Top with another layer of crushed biscuits & the remaining pineapple mixture.
5.Chill in the refrigerator until set. For approximately 2 to 4 hours. Serve cold.
Garnishing tips: with whipped meadowland classique cream and fresh mint.
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