Pineapple cream slice

Pineapple cream slice

  • 30 mins cooking
  • Makes 12
  • Print


Pineapple cream slice
  • 2 cup (250g) sweet biscuit crumbs
  • 125 gram butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 cup nuts, crushed
Cream cheese topping
  • 450 gram can crushed pineapple
  • 1 tablespoon gelatine
  • 1/4 cup caster sugar
  • 1 cup cottage cheese
  • 1 tablespoon lemon juice
  • 200 gram carton sour cream


Pineapple cream slice
  • 1
    Grease a 19cm x 29cm lamington pan.
  • 2
    Combine biscuits, butter and cinnamon in bowl, reserve 1/4 cup crumbs for topping. Press remaining crumbs evenly into prepared pan, refrigerate 30 minutes.
  • 3
    Meanwhile, make the topping; drain pineapple, reserve 1/2 cup syrup. Combine syrup, gelatine and sugar in saucepan, stir constantly over heat without boiling until gelatine and sugar are dissolved, cool. Push cottage cheese through sieve into bowl, stir in lemon juice, pineapple, sour cream and gelatine mixture.
  • 4
    Pour topping over base, sprinkle with reserved crumbs and crushed nuts, refrigerate until firm.


Keeping time: 2 days.

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