Chilled Pineapple Dessert

    8 hours 20 minutes

    This is a delicious dessert with some of the flavour and texture of cheesecake. It's very easy to make and perfect for summer.

    16 people made this

    Serves: 24 

    • 14 digestive biscuits, crushed
    • 1/2 cup (125g) white sugar
    • 1/2 cup (125ml) melted butter
    • 375ml evaporated milk, chilled
    • 1 cup (220g) white sugar
    • 2 lemons, juiced
    • 85g packet lemon jelly crystals
    • 1 cup crushed pineapple, drained
    • 1/2 cup digestive biscuit crumbs, extra
    • 1/4 cup maraschino cherries, drained and chopped

    Preparation:20min  ›  Extra time:8hours chilling  ›  Ready in:8hours20min 

    1. To Prepare Crust: mix crumbs, 1/2 cup sugar and melted butter and press into 20x30cm pan.
    2. Mix lemon jelly crystals with 1 cup boiling water and let cool.
    3. Meanwhile whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip the cooled jelly into the milk mixture then stir in pineapple.
    4. Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup extra crumbs and chopped maraschino cherries if desired. Chill several hours or overnight.

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    Reviews in English (14)


    WHY, WHY, WHY??? Why are there no more reviews (but one - and now mine) for this recipe? I made it because I love lemon and it sounded good. It was wonderful!! I used 2 cups graham cracker crumbs, 1 stick butter and 5 tbsp. sugar for the crust and baked 6 minutes in 350 degree oven. Also added some lemon zest to the juice and used 4 oz. of the cream cheese. Next time I will use the 8 oz. of the cream cheese. I am also going to try it with lime jello and the juice from limes (a key lime twist perhaps!!) Thanks Glenda for the recipe!  -  22 May 2006  (Review from Allrecipes USA and Canada)


    I think the recipe calls for the cake to be chilled...which means to be put in the fridge not the freezer.  -  01 Sep 2008  (Review from Allrecipes USA and Canada)


    Reminds me of a childhood favourite my Nana used to make! I found the juice of 2 lemons made it quite tart, so next time I'll probably use just one. I mixed 2 cups graham cracker crumbs with 1/2c. melted butter and 1/2c. sugar, pressed about 3/4 into pan for base and reserved remaining amount to sprinkle on top. Putting the evaporated milk in the freezer for about 1 & 1/2hrs and chilling the beater and bowl made whipping the milk a breeze. Even my husband (who doesn't usually enjoy desserts) loved it :-)  -  02 Jun 2007  (Review from Allrecipes USA and Canada)