WOW !! Pineapple Dessert
- Lenie Smit
- Apr 18, 2016
- 1 min read
Ingredients
500 ml (2 C) tennis biscuits, crushed 125 ml (½ C) butter, melted 250 ml (1 C) dairy free dessert topping 1 x 440 g Rhodes Pineapple Pieces in Light Syrup, drained 4 T (¼ C) slivered almonds, toasted
Method
Place the tennis biscuits into a bowl and add the melted butter.
Stir well to mix.
Press the biscuit mixture the base of an oven proof pudding dish that has been sprayed with non-stick spray.
Bake in an oven that has been preheated to 180˚C for ten minutes.
Allow to cool completely.
Whip the dessert topping until stiff.
Gently fold in the Rhodes Pineapple Crush
Spoon the pineapple mixture over the biscuit base.
Sprinkle the nuts over the top.
Refrigerate for one hour to set and serve cold.
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