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Pineapple ice-cream tart


My favourite dessert after an afternoon of swimming with my friends.

½ Packet Marie/Tennis biscuits, crushed

80g Butter, melted

1 Packet pineapple jelly

750ml Vanilla ice-cream

390g Tin pineapple chunks

  • Mix butter with biscuits

  • Refrigerate

  • Strain the juice from the pineapple and make it up to 250ml with water

  • Bring to the boil and pour into a 2-litre jug

  • Add the jelly and stir until dissolved

  • Refrigerate, stirring occasionally, until jelly becomes thick and syrupy

  • Beat ice-cream gradually into the jelly mixture

  • Cut pineapple chunks into smaller pieces and fold into mixture

  • Pour into crust, seal and refrigerate until set

  • Decorate with crumbled biscuit/pineapple chunks

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