Ingredients:
2 large philadelphia cheese or full fat equivalent from any supermarket
half a cup of caster sugar or regular sugar, which is cheaper
1 lemon jelly - I use lime jelly, as this flavour is preferred
1 tin of crushed pineapple - you can buy cheaper tin of pinapple slices and crush them yourself in a blender
1 lemon
24 digestive biscuits
butter melted to make the base
1 tin of condensed milk - recipe asks for a large one, but I take smaller
Crush the biscuits and add melted butter to make the base. Place in tin and put in the fridge. Beat the cheese and sugar until light and fluffy. Mix together the juice and peel of 1 lemon. (zest), juice of pineapple and the lemon jelly over a medium heat. Allow to cool, but not set, then whip condensed milk until thick, add jelly mix to the cheese and condensed milk. Mix well, then fold in crushed pineapple. Pour into dish with the biscuit base. Set in the fridge overnight.
This cake can be decorated with kiwi slices placed on top.
