Ingredients
2 x 440g cans crushed pineapple in juice
1/3 cup Malibu (rum with coconut liqueur)
400g packet sponge finger biscuits (See Tip)
300ml tub thickened cream
Toasted coconut chips, to decorate
CHEESECAKE FILLING
500g cream cheese, chopped, at room temperature
395g can sweetened condensed milk
1 teaspoon vanilla extract
300ml tub thickened cream
1 tablespoon lemon juice
Method
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Drain pineapple, reserving 1 ½ cups of the juice. Combine juice and liqueur in a shallow dish.
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To make filling, process cream cheese, condensed milk and vanilla in a food processor until smooth. Add cream and juice. Process until combined, scraping down the side of the bowl as necessary.
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Set aside 36 biscuits, reserve remaining for another use.
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One at a time, dip 18 of the biscuits into juice mixture until soaked. Arrange over base of a 22cm x 32cm x 4 ½cm deep, serving dish (12-cup capacity). Scatter over half the pineapple.
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Pour half the filling (about 2 cups) over pineapple. Spread evenly. Repeat layering with remaining 18 biscuits, juice mixture, pineapple and filling. Cover with plastic wrap. Refrigerate overnight.
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Just before serving, beat cream in a small bowl of an electric mixer until soft peaks form. Spread over top of filling. Scatter with coconut chips.
