Pineapple Cheesecake

• Base
• 1 cup sweet biscuit crumbs
• 1/3 cup butter melted
• Filling
• 1 tablespoon gelatine
• 1/4 cups pineapple juice, (reserved from crushed pineapple)
• 500g block PHILADELPHIA Cream Cheese, softened
• 400g can condensed milk
• 1/2 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 1/2 cups unsweetened crushed pineapple, drained
• Topping
• 440g can pineapple rings
• 1 jar orange gel Safeway 1 lb For $0.79 thru 02/09
• 1 cup toasted shredded coconut

1. Combine biscuit crumbs and butter, press into base of a 20cm spring form pan; chill.
2. Stir gelatine into pineapple juice, heat in saucepan or microwave on HIGH for 30 secs, until dissolved.
3. Beat Philly* until smooth, blend in condensed milk, gelatine mixture and pineapple, pour into crumb crust.
4. Chill for 2-3 hours.
5. Top with pineapple rings.
6. Heat gel, cool slightly and pour over cake.
7. Decorate sides with coconut.

base, sweet biscuit crumbs, butter, filling, gelatine, pineapple juice, condensed milk, lemon juice, pineapple, topping, orange gel, coconut

Taken from www.kraftrecipes.com/recipes/pineapple-cheesecake-103230.aspx (may not work)