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