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