Pineapple Cream Cake (No Bake!)

Orginal Recipe from momsbakeshop

Prep: 20mins. Refrigerate: 3hrs. Serves: 6 -8

Ingredients:

For the base:

• 100g of digestive biscuits or graham crackers
• 100g chocolate Oreo cookies* (8 cookies)
• 100g of Butter

For the filling:

• 400g Can of Sweetened Condensed Milk
• 1/2 Cup of Lemon Juice (125ml)
• 400g Can of Crushed Pineapple
• 300ml of Whipping Cream
• 1tbsp. of gelatin mixed in 50ml of warm water** (optional)
• Yellow food coloring (optional)

Method:

Prepare the base:

1. Grease an 8” baking tin with butter and apply parchment paper.
2. Crush the biscuits in a bowl & add melted butter and mix.
3. Layer the mixture on the base of the baking tin and keep aside.

Prepare the Filling:

1. In a bowl, mix condensed milk and lemon juice
2. Add the crushed pineapples, gelatin and mix well
3. In a stand mixer with whisk attachment, whip in the cream and add 1 or 2 drops of yellow food coloring. Whip until stiff peaks are formed.
4. Add the whipped cream to the pineapple mixture.
5. Layer evenly in the baking tin & set in the refrigerator for 3hours. Enjoy!

Tip:

• *You can use 200gms of digestive if there you don’t have Oreo; I used Oreo as I was out of digestive.
• You can skip gelatin; let the cake set in the refrigerator overnight.

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