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What you need
1 cup sweet biscuit crumbs
1/3 cup butter, melted
1 tablespoon gelatine
1/4 cup pineapple juice, (reserved from crushed pineapple)
500g PHILADELPHIA Block Cream Cheese, softened
400g can condensed milk
1/2 cup lemon juice
1 1/2 cups unsweetened crushed pineapple, drained
440g can pineapple rings
1 jar orange gel
1 cup toasted shredded coconut
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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