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.