Base

4 oz butter, 1 pkt biscuits ( crumbed ) 1/4 sugar.

Melt butter  and add to breadcrumbs  and sugar. Combine well and press into a springform tin that has been lined and press until base is firm . Chill  until needed.

Filling

1 425 can  crushed pineapple, 1/4 cup sugar, 1 lemon jelly,  250g cream cheese,   1/2 400 can evaporated  milk (well chilled).

Drain the juice   from the pineapple and heat with the jelly until it is dissolved. Leave to cool.

Beat  the well chilled milk until thick & fluffy , gradually add the second lot of sugar,  then add in the jelly mixture, cream cheese & pineapple.

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