Put the jelly cubes into a jug, add the boiling water, stir and leave to dissolve.
Put the biscuits in a a bag, tie up the top and bash them with a rollling pin until it is the texture of breadcrumbs
Place the crumbs in a bowl and mix with the soften butter to help it stick together
Place the mixture in a 20cm (8inch) flan or cake tin and flatten with the back of a spoon until compact.
Put the base in the fridge to harden for a few mns.
Put the cream cheese into a processor with the drained crushed pineapple, pour in the melted jelly and blend together. (Alternatively, stir together in a bowl.
Pour the cream cheese mixture on top of the biscuit base.
Put into the fridge to set for 4-5 hours
If you can't get hold of crushed pineapple, drain pineapple pieces and blend until crushed in a processor.
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