INGREDIENTS
CRUST
200 g (1 packet) Tennis Biscuits
80 ml (/3 cup) CLOVER Mooi River butter, melted
FILLING
385 g (1 can) CLOVER condensed milk
125 ml (½ cup) lemon juice
150 g (1 packet) marshmallows, cut into pieces
440 g (1 can) pineapple chunks, drained
12 red glazed cherries, halved
375 ml (1½ cup) CLOVER fresh cream
Method
CRUST
Crush the Tennis Biscuits finely in a food processor, and stir in the melted butter until the mixture sticks together, and isn’t too crumbly.
Press the crushed biscuits onto the base of a tart plate with a diameter of about 22 cm.
FILIING
In a mixing bowl, add the condensed milk and the lemon juice together.
Cut the marshmallows into smaller pieces using a pair of scissors dipped in hot water. This prevents them from sticking to the pair of scissors.
Spoon the marshmallows, the pineapple and the cherries into the condensed milk mixture, and stir.
Whisk the cream until it just starts to stiffen, and add it to the condensed milk mixture.
Spoon the mixture onto the crust and place it in the fridge until it has cooled.
SERVING SUGGESTION
Serve sliced.
CLOVER INGREDIENTS USED IN THIS RECIPE
