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    • Pineapple and Lemon Chessecake

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Dairy 1 Servings

    INGREDIENTS

    1 pk Biscuits
    125 g Melted butter
    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

    INSTRUCTIONS

    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@globe.co.nz> on Nov 17, 1997

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