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GeneI also enjoy cooking. Here’s my recipe for Corinna’s Crunchy Delight! This recipe was born when the cheesecake that I was making went wrong!
1 small Packet of Digestive Biscuits
Can of Crushed Pineapple
Vanilla Angel Delight
250 ml Milk
60g Butter
Get a pie dish and line it with bacofoil. Place the biscuits in a plastic bag and tie a knot in it. Cover with a tea cloth and roll with a rolling pin to crush the biscuits. Once you got loads of crumbs, melt the butter in a saucepan and then place the crumbs in it and stir until all the butter is absorbed. Tip this into the lined pie dish pressing down with a metal spoon to form an even lining around the dish. Place in the fridge to cool and set. Open the can of crushed pineapple and tip into sieve to drain off all the juice. While this is draining mix up the angel delight mixture as per the instructions on the packet. Then place the drained pineapple on top of the biscuit base. Cover with the angel delight mixture and place back in the fridge to set. When you serve this remove from the dish by holding the bacofoil, go on it’ll come out and impress your friends! Then eat it and enjoy!!
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