PINEAPPLE FRIDGE TART 200 g tennis biscuits (shortbread cookies) 397 g sweetened Nestlé sweetened condensed milk 250 ml heavy (whipping) cream, whipped 385 g crushed pineapple, drained 1 lemon, rind and juice 20 ml gelatine 45 ml water icing sugar for dusting Cover the base of a square or rectangular dish with a layer of tennis biscuits. Combine the condensed milk, whipped cream, pineapple and lemon rind and juice. Sprinkle the gelatine over 45 ml water and allow to swell. Microwave for 15 to 30 seconds until melted. Add a little of the pineapple mixture to the gelatine, then stir into the remaining pineapple mixture. Pour half of the mixture onto the biscuit layer and cover with another layer of biscuits. Top with remaining pineapple mixture. Refrigerate for 3 to 4 hours, until set. Dust with icing sugar and cut into squares to serve.
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