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What you need
1 1/2 cups unsweetened crushed pineapple, drained
1 cup sweet biscuit crumbs
1 cup toasted shredded coconut
1 jar orange gel
1 tablespoon gelatine
1/2 cup lemon juice
1/3 cup butter melted
1/4 cups pineapple juice, (reserved from crushed pineapple)
400g can condensed milk
440g can pineapple rings
500g block PHILADELPHIA Cream Cheese, softened
How to make it
Combine biscuit crumbs and butter, press into base of a 20cm spring form pan; chill.
Stir gelatine into pineapple juice, heat in saucepan or microwave on HIGH for 30 secs, until dissolved.
Beat PHILLY until smooth, blend in condensed milk, gelatine mixture and pineapple, pour into crumb crust. Chill for 2-3 hours.
Top with pineapple rings. Heat gel, cool slightly and pour over cake. Decorate sides with coconut.
Recipe or Meal Type
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