1 tin evaporated milk, chilled
1 lemon jelly
1 pkt chocolate ripple biscuits
juice of an orange
1 small tin pineapple pieces
Method: Make juice of pineapple and orange up to 1/2 pint with water and bring to the boil. Add jelly, cool and partly set. Whip milk until thick and combine with jelly. Line large dish with crumbled biscuits. Cover with mixture, then top with remainder of crumbs and pineapple pieces. Serves 8.
Source: contributed by Mrs D Pearson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.70.