Recipe - Pineapple And Lemon Chessecake

CRUST
1 pack Biscuits
125 g Melted butter

FILLING
250 g Cream chesse
1 cup Sugar
1 pack Lemon jelly
2 Lemons ; juice of
Three fourths cup Boiling water
500 g Evaporated milk which has
been chilled
1 cn (small) crushed pineapple

Crust: Make this into crust and press over tin. Chill.

Filling: Soften cream chesse,stir in sugar.In another bowl place jelly and
lemon juice, add water.Stir well. Pour evap milk into large bowl and beat
til thick.beat all together add pineapple, spread over base and chill.

Posted to BakeryShoppe Digest V1 #389 by Keith McPhee
kmcphee@globe.co.nz on Nov 17, 1997