Ingrients & Directions
-CRUST-
1 pk Biscuits
125 g Melted butter
FILLING
250 g Cream chesse
1 c Sugar
1 pk Lemon jelly
2 Lemons ; juice of
3/4 c Boiling water
500 g Evaporated milk which has
-been chilled
1 cn (small) crushed pineapple
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.
Yields
1 Servings