Addie staff in the kitchen: Mother’s Day marshmallow-pineapple fridge tart

Ingredients:

• 1 packet of strawberry OR raspberry jelly.

• 1 (385g) can of condensed milk.

• 125ml lemon juice.

• 500 ml cream.

• 1 (440g) can of pineapple pieces in light syrup, drained.

• 150g marshmallows

• 1 pack coconut biscuits

Method:

Refrigerate jelly until it just begins to thicken, but not yet set.

STEP 10: Put the tart in the fridge for a couple of hours or preferably overnight if you can.

*Recipe used from Fresh Living

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