Marshmallow Tart

Base Ingredients: 1 box Nuttikrust biscuits (use both packets) 90g Stork Bake, melted Filling Ingredients: 150g pink and white marshmallows, finely chopped (reserve 3 white and 3 pink marshmallows for decoration) 12 glacé cherries, cut into small pieces 5ml vanilla essence 250ml cream 1 tin condensed milk 100g crushed pineapple, drained 125ml lemon juice

Base Method: Crush the biscuits and mix with the melted Stork Bake. Grease a glass pie dish and line the base and sides with the crumbs. Press down firmly with the back of a spoon and place in the fridge. Filling Method: Mix the condensed milk, lemon juice,chopped marshmallows, crushed pineapple, cherries and vanilla essence together. Whip cream until stiff and fold into the condensed milk mixture. Pour into the chilled base and refrigerate. When set, decorate with whipped cream and reserved marshmallows.

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