200 g Digestive Biscuits crumbled in a bag with a rolling pin
3 tbsp melted butter.
Mix together butter and biscuits and line a 23 cm pie dish. Set aside
Make up 1 X 80 g packet pineapple flavoured jelly with 1 cup boiling water, stir and set aside to cool completely
In a bowl add 1 cup whipping cream,
1 tub medium fat Lancewood cream cheese,
1 tin condensed milk and beat until smooth,
add cold jelly and one tin 440 g pineapple chunks ( drained ).
Pour over biscuit base and leave to set in fridge for 3 to 4 hours.
Decorate with whipped cream, fresh strawberries and grated milk chocolate.
Prepared, tried and tested: Recipe: Gail Haselsteiner