Tropical Fruit Layer Pudding
- 8 Digestive biscuit
- 2 Tbsps unsalted butter (melted)
- 1.333 cups cream cheese
- ¼ cup caster sugar
- 1.333 cups double cream
- 2 cups canned Pineapple (drained)
- 2 Tbsps Corn starch
- 2 tsps vanilla extract
- 8 round milk Biscuit (to garnish)
How healthy are the main ingredients?cream cheese
Place the pineapple chunks in a saucepan and add 100ml of water and 1 tsp of the vanilla extract. Bring to a simmer and cook gently for 5 minutes.
Remove from the heat and puree using a stick blender. Reserve to one side.
Beat the cream cheese with the sugar and remaining vanilla extract using an electric hand held whisk until smooth.
In a separate bowl, whip the double cream until soft peaks form. Fold the cream in to the cream cheese mixture until incorporated.
Pulse the digestive biscuits in a food processor until they resemble fine breadcrumbs. Transfer to a bowl and mix with the melted butter until you have the consistency of wet sand.
Arrange some of the pineapple puree in the bottom of wide tumblers. Top with a generous tablespoon of the cream cheese mixture, smoothing until level.
Top with the digestive biscuit mixture evenly on top, reserving a little for the topping and then lightly pack down.
Finish by dividing the cream cheese and cream mixture on top of the biscuit. Sprinkle some of the reserved biscuit mixture on top of the cream cheese. Serve with the milk biscuits.