used this recipie many times and is a firm favorite with family and friends and work collegues who tuck into it like they have never eaten before. It is light in texture like a moose yet very morish yet filling and I get asked often when are you making another
crush digestive biscuits. Melt butter and add the biscuit crumbs. Stir well and put into a 9" or 10" spring form tin press down firmly. Drain pineapple pieces and arrange on top of biscuit base.Pop into fridge. Grate rind from lemons put into medium 2pt bowl, extract juice from lemons, and then melt the 2 lemon jellies, mix juice with melted jelly. pop into freezer but keep eye on it so that it doesn't set. put sugar with philidelphia cheese and lemon rind and cream together. Empty one full tin and one half tin evaporated milk into a very large mixing bowl, whisk with a hand held electric mixer until light and fluffy and makes stiff dry peaks, keep ckecking your lemon jelly mix when it starts to thicken like thick double cream it is ready to fold into cheese mixture, fold together then pour all into the whipped milk and fold together carefully. It will thicken and resemble thick whipped cream. pour over biscuit base. any left over can be poured into glasses and served seperatly. Put into a fridge for about 4 hours.
Don't let jelly set to hard it won't blend with the milk mixture and you will loose your set consistancey. Best made the night before but can be done in the morning for an afternoon tea.
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