It only takes 4 ingredients and 10 minutes of your time to make this delicious creamy icebox cake
Set in fridge3hrs
Cuisine: South African inspired, Western
Servings: 112" diameter tart
Whisk or hand-mixer
12" diameter pie dish
410gcan evapourated milk(14.5 ounces)
227gcan pineapple chunks/rings(8 ounces)
300gcoconut flavoured biscuits (cookies)Nice or Tennis biscuits or Graham crackers
1packet pineapple flavoured jelly/jello
Open the can of fruit and pour the juice into a saucepan.
Add the jelly/jello and heat gently until it has dissolved. Allow to cool.
Cut the pineapple into small pieces.
Pour the evapourated milk into a mixing bowl and whisk vigourously until the milk has thickened and trebled in volume.
Pour the cooled jelly/jello and the fruit into the thickened milk and mix well.
Arrange a single layer of cookies in a 12" diameter pie dish.
Cover the cookies with half of the milk/fruit mixture.
Repeat with a second layer of cookies and the remainder of the milk/fruit mixture.
Crush a few of the remaining cookies into crumbs and sprinkle over the top of the cake.
Place the cakein the fridge for at lease 3 hours to allow it to set.
VariationsYou can vary this tart by using different fruits. Peaches and pears work well, but you can use any fruit that is canned in juice. You will need the juice from the fruit to dissolve the jelly/jello.If you want to make a lighter dessert, you can pour the filling into individual serving dishes, without adding the cookies for a delicious creamy, fruity mousse
No bake pineapple icebox cake first appeared on foodleclub.com on 4 June 2020