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GULF WEEKLY -
INGREDIENTS
- 1 vanilla pound cake (300g), cubed
- 6 Digestive biscuits, broken
- 1 can pineapple (500g) plus juice
- 1 can Nestlé cream (160g)
- 6 Kiri squares (100g), softened
- Scant ¼ cup (70g) condensed milk
- 1 Dream Whip sachet
- 1 crème caramel powder sachet
- 2 tbsp milk
- 4 tbsp pineapple juice, divided
TOPPING
- ½ cup (120 ml) cold whipping cream
- ½ tbsp icing sugar
- Splash of vanilla
METHOD
- Layer cake cubes and biscuits in a glass dish.
- Drizzle with ~3 tbsp pineapple juice.
- Beat Nestlé cream, Kiri, condensed milk, Dream Whip, caramel powder, milk, and 1 tbsp pineapple juice until thick.
- Spread cream over base. Add half of the pineapple.
- Whip cream for topping with icing sugar and vanilla to soft peaks.
- Spread on top. Finish with remaining pineapple. Chill 4–6 hours (or overnight) before serving.
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