Pineapple Cheesecake

  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)

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