Pineapple and lemon chessecake

Yield: 1 Servings

Measure Ingredient
1 pack Biscuits
125 grams Melted butter
250 grams Cream chesse
1 cup Sugar
1 pack Lemon jelly
2 \N Lemons ; juice of
¾ cup Boiling water
500 grams Evaporated milk which has been chilled
1 can (small) crushed pineapple

CRUST

FILLING

Crust: Make this into crust and press over tin. Chill.

Filling: Soften cream chesse,stir in sugar.In another bowl place jelly and lemon juice, add water.Stir well. Pour evap milk into large bowl and beat til thick.beat all together add pineapple, spread over base and chill.

Posted to Bakery-Shoppe Digest V1 #389 by Keith McPhee <kmcphee@...> on Nov 17, 1997

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