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Lemon and Lime Pineapple Fridge Cake

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No bake, sweet treat for the weekend

1 Packet of Caramel Biscuits crushed in food processor
100g of Butter melted
400g Can of Sweetened Condensed Milk
¼ cup of lemon juice
¼ cup of lime juice
400g can of Crushed Pineapple (drained)
300ml of Whipping Cream
1 Tblsp icing sugar

Crush biscuits in processor and drizzle melted butter while processing
Press into the springform tin and allow to set in the fridge.
Add condensed milk to the bowl and add the lemon and lime juices.
Drain juice from crushed pineapple and add to condensed milk.
Mix well to combine.
In a separate bowl beat cream and icing sugar until stiff then add to the condensed milk and pineapple mixture, mixing well to combine.
Pour onto the biscuit base and refrigerate until set.
Garnish with zest of lemon and lime and some grated chocolate (if you have).

Source: One Pot Chef (who only used lemon juice and no icing sugar)

Prepared, tried and tested Melanie Kramar 


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6 thoughts on “Lemon and Lime Pineapple Fridge Cake”

  1. Looks good.
    Esme, I haven’t forgotten about the guest post. I don’t have good pics of the dish I prepared. And everything in your post looks delish. Mine is okay. So I am hesitant.

    • If you wish and it will help, email it over to me and I can have a look at it, but I am sure it will be just perfect, but no pressure, it’s for you to decide. I look forward hearing from you at your convenience.


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