200gCookies= 7 oz (I use Tennis Biscuits – use your favorite i.e Graham Crackers)
Instructions
Drain the Pineapple pieces and retain 150ml of the syrup ( 1/2 cup plus 2 tablespoonfuls)
Dissolve the Jello in the Boiling water – stir until fully dissolved and add the retained syrup from the Pineapple pieces, mix well and place in fridge until set halfway (Do stir every now and then to break up pieces setting on the sides of your bowl)
Whisk the Fresh Cream until stiff peaks form
Add the Fresh Cream and Cream Cheese to the half-set jelly and mix well to combine
Stir in the Pineapple pieces and mix well again. (Keep a few pieces to decorate)
Use a rectangular (20 x 30cm / 13 x 9 inches) dish and arrange Biscuits/Cookies on the base – pour over half of the Cheesecake mixture
Arrange a second layer of Biscuits/Cookies over the Cheesecake and then the remaining Cheesecake mixture
Decorate with the retained pieces of Pineapple and crumble a cookie or two over
Refrigerate until set – around 4 – 5 hours
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.