And for dessert ?? went back to basics. Yummy simple pineapple & granadilla fridge tart!!Enjoy!
Ingredients and Method:
1 pkt tennis/Marie biscuits crushed with rolling-pin add 3 tbsp melted butter and press into a greased Pyrex dish.
Place in fridge to firm up.
Make up 1 x 80 g pkt of pineapple jelly with 1 cup boiling water.
Stir until dissolved. Set aside.
Beat up 1 x 410 g tin evaporated milk that has been in freezer overnight until light and frothy.
Add jelly and beat.
Add pulp of 3 granadillas and 260 g tin of pineapple chunks (drained)
Reserve a few for the topping.
Pour over biscuit base and place in fridge for 3 to 4 hours until set.
Decorate with remainder of pineapple chunks, biscuit crumbs and sprinkle of granadilla pulp.
Prepared, tried and tested by:Gail Haselsteiner
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