Let’s make it
In a bowl crush the biscuits finely, add the melted butter and mix well. Press the mix into a greased shallow glass dish or a loose bottom pie dish and chill in the refrigerator for 15 minutes.
Strain the curd in a muslin cloth for 10 minutes to get hung curd.
In a separate bowl, sprinkle the gelatine over the pineapple juice and place the bowl in a saucepan of simmering water and stir until the gelatin is dissolved.
Whisk the hung curd and MILKMAID until smooth. Add the crushed pineapples and dissolved gelatin; mix well.
Whip the cream till soft peaks form. Then fold into the curd mixture. Pour onto the chilled biscuit layer and refrigerate for 1 to 2 hours or until set.
Pineapples are an excellent source of Vitamin C and other essential vitamins and minerals such as Vitamin B complex and potassium.