So I am back in the kitchen, whipping up recipe after recipe.

Boy oh boy is it good to be back. I was down with the flu for a few weeks and did it hit me for a 6, I never knew I was such a weak person that could feel pain and be constantly tired and get winded from just putting on pants. But that was me a week ago.

I am not 100% better, I still need to get rid of this persistent cough that seems to become worst the more stressed out I become. I am still regaining more and more energy every day but other than that, I am the old me.

My parents are happy for the weeks I was out of commission, they were reliant on take-aways and toast and did they complain. Now they appreciate the weird food combinations I give them, they eat without complaining. Just the way I like it.

I came across the recipe on instagram and it seemed super easy to make and it would finally put all those tins of pineapple to good use.

Before I got sick I was sticking to a food menu, when I got sick the menu went out the window and now I still trying to get everything back on track so food is made as to what I have in the fridge and not to any particular menu. Don’t fret I will be back with my menus lol.

The original recipe was by Ashleigh Levin and it is super easy to make and the best part it doesn’t require baking, just make it on Saturday, pop in the fridge to chill over night and like magic there is a Sunday dessert without all the fuss and no dirty buttercream dishes to wash at the end of the day.

My parents enjoyed this dish, the only problem they had was with the base, I was too lazy to measure out 80g of butter, so I just used a stick and well you can just imagine the disaster that caused. The base was a bit stiff, so I had to allow it to defrost a little before I cut it and served it.

You know my parents they were complaining that they needed a pick to break the base as if. They can be soo dramatic at times I tell you, but other than that they enjoyed it.

The left overs I hid in my secret hideaway and ate it when I was all alone, this dish was just too good to share.

Ingredients:

• 1 x tin crushed pineapple, juice drained.
• 1 x tin condense milk.
• 1 x cup cream, whipped till soft peaks.
• Juice of 1 lemon.
• 250g x cream cheese, room temperature.
• 1 x packet lemon creams.
• 80g x melted butter.

Method:

• In a food processor, blitz the lemon cream biscuits till it resembles bread crumbs.
• Pour in the butter and mix till everything is coated with the butter.
• Pour out into a greased pie dish.
• Using your hands, evenly spread the mixture around the butter and up the sides of the dish, pressing the mixture tightly.
• Set aside for now.
• In a stand mixer, fitted with the paddle attachment, beat the condense milk and cream cheese together till nice and smooth.
• Add in the lemon juice and mix.
• Add in the whipped cream and mix till everything is well combined.
• Fold in the drained crushed pineapple.
• Pour the mixture over the biscuit base.
• Pop into the fridge to set for a few hours of overnight.