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