Pineapple Creams

So this is the start of me beginning to try and be more than a packet of bikkies mummy.  Technically this recipe really doesn’t involve any baking or cooking, but this is what makes these terrific.  If you know someone is going to call at short notice, you can whip these up in no time at all.  They look good, taste good, are dreadfully fattening and bad for you.  So that makes them perfect sweet treat food. I call them Pineapple Cream Delights.  However, you can use any fruit you like.  I use Pineapple mainly because I nearly always seem to have some lone tin of Pineapple chunks in the cupboard.

Pineapple Cream Delights


1 x Packet Digestive Biscuits
1 x Packet Ginger Nut Biscuits – Reserve 2-3 until the end
1 x Tin of Pineapple Chunks (or other fruit of your choice)
150g Butter
200ml Fresh Cream


Finely crush the Digestive and Ginger Biscuits – remembering to reserve a couple of ginger ones until the end

In a pan melt the butter and then stir in the biscuits.  You want a cheesecake base type consistency, so the biscuits should stick together – add more butter if necessary.

Meanwhile, drain the pineapple chunks and cut them up into small pieces

Whip the cream until stiff

Using about 1/3 of the cream, stir it into the diced pineapple

Spread you biscuit base into a suitable tray.  I use a rectangular foil tray about 2-3 cms in depth.  I find these easier to use, as you can just cut it away from the finished dish, without ruining the shape.  However, you could use a loose based or spring sided tin.

Put the biscuit base into the fridge and let it set firmly.

Spread the pineapple mixture over the base

Then add the remaining cream on top of this

Put back into the fridge until you are ready to serve.

To finish before serving

Crush you reserved Ginger biscuits and sprinkle lightly over the top

Cut your buns into squares, remove from the tray and serve.

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