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Pineapple Charlotte: Submitted by: Senga | Date Added: 10 Mar 2012
Listed in: Desserts Ingredients

13 1/2 oz can pineapple pieces
1 rasberry jelly
8 boudoir biscuits , lady fingers or sponge fingers
6 oz can evaporated milk

Cooking Instructions

Drain the juice from the pineapple and make up to 1/2 pint with cold water.
Bring to a boil in a small saucepan, remove from heat, add the jelly and stir until dissolved.
Arrange some pineapple pieces in the base of a 6 inch solid bottom cake pan.
Cover with a layer of jelly, place in a cool area and allow to set.
When the jelly is set, cut the boudoir biscuits in half crosswise, dip in the unset jelly and
stand around the inside edge of the cake tin.
Whisk the evaporated milk until light and fluffy, add the jelly and continue whisking to
combine well.
Pour into the cake tin and allow to set.
When set unmould onto a plate and serve.
Serves 6.

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