Pineapple and lemon chessecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Biscuits |
| 125 | grams | Melted butter |
| 250 | grams | Cream chesse |
| 1 | cup | Sugar |
| 1 | pack | Lemon jelly |
| 2 | Lemons ; juice of | |
| ¾ | cup | Boiling water |
| 500 | grams | Evaporated milk which has been chilled |
| 1 | can | (small) crushed pineapple |
Directions
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