Pineapple Cheese Cream
|Canned crushed pineapple||10 Ounce (275 Gram)|
|Lime jelly||3 Ounce (1 Packet)|
|Philadelphia cream cheese||3 Ounce (75 Gram)|
|Dream topping||18 Gram (1/2 Sachet, Made Up As Directed)|
|Nuts||2 Ounce, crushed (50 Gram)|
|Celery||2 Ounce, diced (50 Gram)|
|Lemon||1 , rind grated|
|Green pepper||1⁄4 Small, cored, seeded and diced|
Drain the pineapple and reserve the syrup.
Make up the jelly according to the directions on the packet, using the pineapple syrup and hot water.
Allow to cool, then mix in the remaining ingredients.
Pour into 6 individual ramekin dishes or a serving dish about 3.5 cm/1 inches deep.
Chill until set.