PINEAPPLE CHEESECAKE

Base: 1 cup biscuit crumbs
1/3 cup butter, melted

Filling: 1 Tablespoon gelatine
!/4 cup pineapple juice (reserved from crushed pineapple)
2 x 250g cream cheese, softened
1 x 400g can condensed milk
1/2 cup lemon juice
1 1/2 cups unsweetened crushed pineapple, drained

Topping: 1 x 440g can pineapple rings
1 jar orange gel
1 cup toasted shredded coconut

Combine biscuit crumbs and butter, press into base of 20cm cheesecake pan.
Chill

Stir gelatine into pineapple juice, heat in saucepan or microwave on high
for 30 secs, until dissolved.

Beat cream cheese until smooth, blend in condensed milk, gelatine mixture
and pineapple. Pour into crumb crust. Chill for 2 -3 hours,

Top with pineapple rings. Heat gel, cool slightly and pour over cake.
Decorate sides with coocnut.

Jen