Ingredients

• 1 x 200 g packet coconut biscuits
• 45 ml (3 Tbsp) butter, melted
• 250 g (1 tub) cream cheese 
• 65 ml (¼ cup) icing sugar
• 1 x 430 g can Rhodes Quality Pineapple Crush, drained
• 250 ml (1 cup) cream, softly whipped
• 1 x box vanilla flavoured instant pudding 
• 250 ml (1 cup) milk
• 125 ml (½ cup) desiccated coconut, lightly toasted

Method

1. Crush the biscuits until breadcrumbs and place in a bowl.
2. Pour over the melted butter and stir well to mix.
3. Press the biscuits into the bottom of a glass pudding bowl.
4. In a large bowl, mix together the cream cheese and the icing sugar until combined.
5. Stir in the Rhodes Quality Pineapple Crush.
6. Fold in half of the whipped cream.
7. Spoon the mixture over the biscuit base.
8. Use the milk to prepare the vanilla pudding as per the package instructions.
9. Spoon the vanilla pudding over the pineapple layer.
10. Top with the remaining whipped cream.
11. Sprinkle with the coconut.
12. Refrigerate for 1-2 hours before serving.

Servings

Serves 8

Cooking Times

Prep Time: 20  minutes  Cooking Times:  0 minutes