PINEAPPLE CUSTARD REFRIGERATOR CAKE

320 grams sponge finger biscuits
2 cans condensed milk
2 small cans crushed pineapple
1/2 cup lemon juice
1/2 cup custard powder

2 tablespoons sugar
2 teaspoons vanilla essence
600 mls thickened cream
1/2 cup shredded coconut toasted
2 bananas, sliced
1 punnet strawberries, sliced
fresh or canned pineapple chunks

line the bottom of  a 9 x 13 dish with some of the biscuits, cutting to fit.

in a pot, mix together the condensed milk, and lemon juice then the pineapple.

mix in the custard powder.

over a medium heat, stir the mix util thickened.

pour over biscuits.  smooth top. cover with another layer of biscuits, again cutting to fit.

refrigerate for about 30 mins until custard cools.

whip the cream with the sugar and vanilla essence.

cover the top of the biscuits with the cream. refrigerate for at least 6 hours.

when ready to serve, decorate with the coconut, pineapple chunks, sliced bananas and sliced strawberries.

TOASTED COCONUT

use griller on medium heat  or oven on 180C

place coconut on a baking tray and place under the griller,   stir  constantly till desired colour. only takes a minute or so. bit longer in the oven.



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