is easy to make and perfect for that office morning or afternoon tea. Guaranteed to impress.
INGREDIENTS
Base
185g plain sweet biscuits
90g butter, melted
Filling
1/2 cup drained, canned crushed pineapple
1/2 cup pineapple syrup from can
1 packet lemon jelly crystals
250g cream cheese, softened
1 1/4 cups boiling water
1 tsp grated lemon rind
1/2 tsp vanilla
300ml cream, whipped
METHOD
Base
Line a 7 inch x 11 inch lamington pan with aluminium foil. Make sure foil also covers the sides with some overhang.
Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine bread crumbs. Add melted butter and mix well to combine. Press crumbs into base of lamington tin. Refrigerate.
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