PINEAPPLE FRIDGE TART

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1 pkt tennis biscuits
1 tin crushed pineapple
2 cups lukewarm water
2 pkts pineapple jelly (jello powder)
1 tin ideal milk (evaporated milk)
Fruits of the cape yogurt (medium)

Layer biscuits in dish.

Mix jelly with pineapple juice and 2 cups lukewarm water; set aside to cool.

Once cooled mix in ideal milk full tin, add in all the yogurt, and pineapple pieces; mix together. Pour over slowly onto biscuits.

Set aside in refrigerator for 2-3 hours.

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