This dessert pie tastes like a light and airy pineapple cheesecake. It's perfect for entertaining family and friends, and is always a huge success. Just make sure you refrigerate it for at least for hours to get the perfect texture. The cream cheese topping is smooth and sweet but doesn't make the biscuit base soggy. Perfection in a pie!
Ingredients
- 250g plain sweet biscuits
- 100g butter, melted
- 450g cream cheese
- 385ml can evaporated milk
- 1/3 cup caster sugar
- 100g instant pudding mix
- 450g can crushed pineapple in syrup
Method
-
Step 1Crush biscuits into a coarse crumb and combine with butter. Pour into the base of a medium dish and press lightly into an even layer. Refrigerate while you make the filling.
-
Step 2In a stand mixer with the whisk attachment, or using hand-held beaters, beat cream cheese until smooth. Slowly add evaporated milk, beating continuously until smooth. Beat in sugar. Sprinkle over pudding mix and continue beating for 3-4 minutes until thick. Add pineapple, including syrup, and fold through. Pour over biscuit crumb base and smooth the top. Refrigerate for 4 hours or overnight. Serve.
Recipe Notes
Notes:
- I recently noticed the size of some brands of cream cheese have dropped from 250g to 225g. It won’t make much difference if you use 2 x 250g packets totalling 500g.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register