This light and airy fridge tart style dessert is always a crowd pleaser.

Ingredients

• 500 ml (2 C) tennis biscuits, crushed
• 125 ml butter, melted
• 250 ml (1 C) dairy free dessert topping
• 1 x 432 g Rhodes Quality Pineapple Crush in Light Syrup, drained
• 65 ml (4 T) slivered almonds, toasted

Method

1. Place the tennis biscuits into a bowl and add the melted butter.
2. Stir well to mix.
3. Press the biscuit mixture into the base of an oven proof pudding dish that has been sprayed with non-stick spray.
4. Bake in an oven that has been preheated to 180°C for 10 minutes.
5. Allow to cool completely.
6. Whip the dessert topping until stiff.
7. Gently fold in the Rhodes Quality Pineapple Crush
8. Spoon the pineapple mixture over the biscuit base.
9. Sprinkle the nuts over the top.
10. Refrigerate for 1 hour to set. Serve cold.