Pineapple cheese slice

Cooking for a crowd, Parties for 25 people, Australian Women’s Weekly, October 20, 1971.

Desserts for a happy ending: Pineapple cheese slice

Crumb crust: 6oz plain sweet biscuits; 3 oz butter or substitute

Filling: 8oz packaged cream cheese;14 oz can condensed milk; 1 dessertspoon gelatine; 15oz can crushed pineapple; 1/3 cup lemon juice

Crumb crust: Crush biscuits, combine biscuit crumbs and melted butter, blend well. Press over base of greased 7” x 11” lamington tin. Lined with aluminium foil, with foil coming up over the edges, to make it easier to remove slice from tin. Refrigerate until set.

Filling: Cream together cheese and condensed milk until light and smooth. Drain pineapple. Sprinkle gelatine into pineapple juice, stir over low heat until dissolved, cool. Add pineapple juice and lemon juice to cheese mixture, beat well. Stir in drained pineapple. Pour on to prepared crumb crust. Refrigerate until set.

Make 3 of these quantities to serve 25.

For the crumb crust I used ginger nut biscuits, and as you can see I adapted the recipe to fill individual glasses, Anne