Try this for the summer, delicious and very simple.

6 oz plain choc.
8 oz butter or soft marg.
6 oz icing sugar
3 oz crushed pineapple (drained)
2 tablespoons golden syrup
12 oz digestive biscuits (crushed)

Line a loaf tin or similar with foil.
Melt half the chocolate and spread over foil in bottom of tin.

Cream 2 oz of the butter with icng sugar until lght and fluffy
Add crushed pineapple

Melt 6 oz of the butter with the golden syrup
Remove from heat

Add crushed biscuits and stir to coat well.

Spread half of this mix over the choc in tin
Press down.

Spread pineapple mix over the biscuit mix

Top with remainder of biscuit mix.

Melt rest of chocolate and spread over last mix.

Put in fridge over night

Turn out and if liked -

Decorate with pineapple and whipped cream.

Enjoy. cheers Penny.

Here's another one Penny.

PINEAPPLE CHEESECAKE

1 can crushed pineapple - drained and juice reserved (natural juice)
11/2 sachets gelatine
1lb cottage cheese (or half cottage and half cream cheese ie; Philadelphia)
zest and juice of 1 lemon
4 oz caster sugar
2 eggs - separated
1/4 double cream

crust
8-10 digestive biscuits - made into crumbs
1 tbsp caster sugar
2 oz melted butter

decoration - optional
1 can pineapple ring/slices
whipped double cream
glace cherries


Put pineapple juice in a small basin and sprinkle gelatine in. Put cottage cheese in processor bowl with lemon juice and zest and crushed pineapple. Blend together. Place juice and gelatine over pan of hot water to dissolve, stir in sugar to dissolve and then add egg yolks when cooled slightly, stir all the time. Add to cheese mixture and blend. In two separate large bowls first beat the egg whites until stiff and then the cream - not too stiff. Pour cheese mixture into another large bowl and gently beat in the cream, when combined carefully fold in the beaten egg whites. Either pour into a loose bottomed, base lined and greased, 8” round cake tin and chill until set. Then press the biscuit crumb crust on top and chill again to set. This makes 1 large, deep cheesecake. If preferred, make double the crumb crust, base line and grease two 8” round sandwich tins (loose bottomed), put the crumb crust in the bottom and chill to set, then pour cheesecake mixture on top and chill again to set. These can be frozen at this stage. To decorate, cut pineapple rings in half and space then round the cheesecake evenly, pipe a swirl of cream in the centres of each piece and put a glace cherry on the top of each swirl.
Defrost at room temperature for four hours.

My friend makes that one Daisy - bliddy delish!! May well try them myself!!

They sound delicious....900 calories ?...but who's counting - not me!