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Melanie's Pineapple Lemon Fridge Tart with Lunch Bar Topping

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1 Pkt tennis biscuits
4 tblsp Butter (melted)
4 tblsp sugar
400g Can of Sweetened Condensed Milk
1/2 Cup of Lemon Juice (125ml)
2 tsp lemon zest
Can of Crushed Pineapple (drained)
300ml of Whipping Cream
1 tblsp powdered milk
1 small Cadbury Lunch Bar
Preheat oven to 180C degrees.
Add the biscuits and sugar to a food processor and process till fine.
Add the melted butter and pulse till it looks like sand.
Lightly spray a pie plate with spray and cook.
Form a base pressing down in a pie plate with the back of a flat bottomed glass, and up the sides.
Bake for about 8-10 minutes and then leave to cool.
Meanwhile, blend condensed milk, 1 tsp lemon zest and lemon juice, add crushed pineapple.
Separately beat cream with powdered milk till till stiff, and fold in.
Spread over biscuit base.
Sprinkle over other tsp of lemon zest.
Refrigerate for 3-4 hours until set.
I put in freezer for an hour.
Process lunch bar in food processor. Sprinkle on top.
Prepared, tried and tested by:  Melanie Kramar‎

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