PINEAPPLE FRIDGE TART
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.