Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
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 block PHILADELPHIA 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
More recipes you will love
Baked Coconut and Raspberry Cheesecake
White Chocolate Cheesecake Glasses with Mango and Passionfruit
Beetroot Relish and Dukkah
Baked Banana and White Chocolate Cheesecake
DO YOUR THING IS A TRADE MARK OF MONDELEZ INTERNATIONAL GROUP USED UNDER LICENCE © 2014 Mondelez International group.
Terms and Conditions