PINEAPPLE FLUFF PUDDING
1 pkt tennis biscuits
1 pkt lemon/pineapple jelly
1 can 440g pineapple crush
60 ml castor sugar
1 tin ideal milk
In a pot heat syrup of crush pineapple.
Add the jelly and stir to dissolve. When syrup start to boil add crushed pineapple.
In a bowl whip ideal that was kept in fridge overnight or in freezer +\-2hrs until frothy adding the castor sugar whip till thick. Now add cooled off jelly mixture and whip more till mixed.
Layer biscuits in a rectangular dish and pour pineapple fluff over.
Decorate with whipped cream or crushed biscuits.
Put in fridge and allow to set.
Recipe and photo: Fatima Isaacs
