• Cooking Time: 2
• Servings: 4
• Preparation Time: 30
• 3tbsp icing sugar
• 100ml soya whipping cream such as cremovita
• plain soya cream cheese such as Tofutti
• 1 tin pineapple
• 1 packet of ginger biscuits
• milk free marg such as Pure

1. Crush the biscuits, melt the marg ina pan and mix in biscuits.
2. Put this base mixture either into four ramekins or one larger cake tin.
3. Leave to cool.
4. mix the icing sugar and cream cheese.
5. whip the cream
6. drain the pinnapple (and drink the juice!)
7. mix these three together and spoon onto the cooled base.
8. Refrigerate for at least two hours, more is better.

This is a dairy free version of a recipie taught to me by my mum. Dairy free means my husband can eat it!