Pineapple lolly tarts, soooo sweet

https://www.taste.com.au/recipes/patty-pan-pineapple-lump-pies-recipe/d44q7nd0

Patty pan Pineapple Lump pies

18 Arnott’s Choc Ripple biscuits; 85g pkt pineapple jelly crystals; Yellow liquid food colouring, to tint (optional); 125ml (1/2 cup) boiling water; 250g cream cheese, at room temperature, chopped; 9 Pascall Pineapple Lumps, halved crossways

Step 1

Preheat oven to 180C/160C fan forced. Place a biscuit into each hole of a 12-hole round-bottomed patty pan tray (see notes). Bake for 2 minutes or until softened slightly. Use the back of a spoon to carefully press the biscuits into holes to form shallow cups. Set aside in tray to cool slightly before transferring to a wire rack. Repeat with remaining biscuits.

Step 2

Place the jelly crystals into a heatproof bowl and top with the boiling water. Stir until dissolved then set aside to cool until just warm.

Step 3

Use electric beaters to beat the cream cheese in a bowl until smooth. Gradually add the jelly mixture, beating constantly, until combined. Add food colouring to tint yellow, if using. Place in the fridge for 15 minutes. Stir then return to the fridge for a further 15 minutes before stirring again. (The mixture should be thickened to a mousse-like consistency).

Step 4

Spoon mixture into biscuit cups. Top each pie with half a Pineapple Lump. Place in the fridge for 1 hour or until set.

Now these were over the top sweet, sickly sweet, but if that's what you like . . . The choc ripple biscuits as a cup/base is a great idea, but maybe with different filling like whiped cream and a strawberry or raspberry, Anne