Moir’s Pineapple Flavour Jelly 80g

Zesty Pineapple fridge tart - Moir's Recipe

Ingredients

• 2 x 80g packets MOIR’S Pineapple Jelly
• 2 x 250 ml boiling water
• 45 ml sugar
• 1 x 380g can evaporated milk, well chilled
• 5 ml MOIR’S Lemon Essence
• 2 x 200 g packets MOIR’S Tea Lovers Biscuits
• 250 ml orange juice
• 50 g Safari Walnuts, chopped
• Zest of 1 orange

Method

Prepare the jelly with the boiling water.
Add the sugar and stir until dissolved.
Leave to cool until almost set.
Beat the evaporated milk until thick.
Add the jelly and the essence.
Dip one third of the biscuits in orange juice and arrange on the bottom of a 20 x 30 cm dish.
Pour half of the mixture over and spread out evenly.
Dip another third of the biscuits in orange juice and arrange on top.
Pour the remaining jelly mixture on top and spread out.
Dip the remaining third of the biscuits in the remaining orange juice and arrange on top.
Cover and refrigerate.
Garnish with walnuts, orange zest and mint leaves just before serving.

4 servings