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Crust:
Filling:
Crust:
Spray a ± 21 x 28 cm deep glass or ceramic dish with non-stick spray.
Mix the crushed biscuits and the butter together.
Press the biscuit crumb mixture firmly into the base of the dish.
Filling:
Mix the jelly powder with the boiling water and stir until the crystals have dissolved. Add the cold water.
In a separate bowl, mix the condensed milk and lemon juice together. Add the cottage cheese and beat until smooth.
Add the jelly mixture and pineapple and mix until well combined. Leave to stand for 15 minutes.
Meanwhile, beat the evaporated milk until light and fluffy.
Fold into the pineapple mixture and pour into the prepared crust. Cover and refrigerate for 2 – 3 hours or until set.
HINTS & TIPS:
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