Base

1. Crush the 200 g digestive biscuits until fine crumbs. It’s easy to pop them into a bag and go at it with a rolling pin, but you can use a food processor if you prefer.
2. Stir the crumbs together with 3 tbsp melted butter until everything looks evenly coated and slightly damp.
3. Press the mixture firmly into a 23 cm pie dish, pushing it up the sides a little.
4. Use the back of a spoon or the bottom of a glass to compact it properly.
5. Pop the base into the fridge for at least 20 min to firm up while you make the filling, as it will make slicing easier later.

Jelly

1. In a heatproof jug, dissolve 1 x 80 g pineapple flavoured jelly in 1 cup boiling water. Stir until completely dissolved, no gritty bits at the bottom.
2. Set it aside and let it cool completely to room temperature.
3. It must be cool before adding it to the cream mixture, or you’ll end up with lumps instead of silky filling.

Filling

1. In a large bowl, beat 1 cup cold whipping cream until soft peaks form.
2. Don’t overwhip, or you may end up with butter.
3. In another bowl, beat 1 tub medium-fat Lancewood cream cheese (or any other cream cheese you have available) until smooth.
4. Add 1 tin condensed milk and beat again until creamy and lump-free.
5. Slowly pour in the completely cooled pineapple jelly while beating on low speed.
6. Mix until fully combined.
7. Gently fold in the whipped cream, keeping the mixture light and airy.
8. Finally, stir in 1 tin of 440 g pineapple chunks that have been well drained.
9. If they’re too wet, they’ll water down the filling, so let them sit in a sieve for a few min before adding.
10. Pour the filling over the chilled biscuit base and smooth the top.
11. Tap the dish lightly on the counter to remove air bubbles.
12. Refrigerate for 3 to 4 hours, or until fully set. The longer the better.
13. Before serving, pipe or spoon whipped cream over the top.
14. Add fresh strawberries and finish with grated milk chocolate.
15. For neat slices, dip a sharp knife in hot water, wipe dry, then slice.
16. Clean the knife between cuts for the prettiest pieces.
17. Store covered in the fridge for up to 3 days.