Pineapple Velvet



  • 2 packets
    Pineapple Jelly powder
  • 500
    boiling water
  • 410
    crushed pineapple
  • 1 packet
    tennis biscuits
  • 1
    evaporated mlik (ideal milk)
  • 125
    castor sugar
Servings: Change Serving


1. Mix the pineapple jelly powder with boiling water. Add crushed pineapple and mix well. Put mixture in fridge. Allow to set but not entirely. It must still remain a slush, goowee consistency. 2. Grease a square dish and line out with the tennis biscuits. Reserve 4 biscuits for a topping. 3. Beat the evaporated milk and sugar together until stif peaks have formed. Add the jelly mixture and mix until thoroughly combined. 4. Pour the mixture into the square dish. Crush the reserved biscuits on top of the dessert. put dessert into the fridege and allow to set for approx 1 hour before serving. Enjoy.

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