4 oz butter, 1 packet of of wine biscuits (crushed), 1/4 cup sugar.

1 454 tin crushed pineapple, 1/4 cup sugar, 2 pkts Lemon Jelly, 250g cream cheese, 1 tin 400g evaporated milk (well chilled)

Melt butter in saucepan, add the biscuit crumbs and sugar. Stir to mix. Line the base of a spring-form  tin with paper and then press the biscuit mixture in making it a firm base. Chill if necessary.

Drain the pineapple juice and heat it with the jelly chrystals until they are dissolved. Cool.

Beat the well chilled evaporated milk until fluffy, gradually adding the sugar. Beat in the jelly and cream cheese, then fold in the pineapple.

Pour over the chilled base and and leave to set in the refrigerator.

This is best made the day before needed , to let the flavor intense.Top with whipped cream, if desired.