Name: Pineapple cream slice
Cook time: 30 min
Total time: 30 min
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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