2 Desserts, 3 Ingredients

Pineapple Pudding

Ingredients:

2 Tins of Pineapple pieces in syrup - crush pineapple with a hand-blender

2 Packets of Boudoir biscuits - (lady-fingers)

250m fresh cream

Line a glass serving dish with a layer of boudoir biscuits. Break off pieces to fill any spaces

Spread half the crushed pineapple with syrup

Cover with half of the fresh cream

Repeat this and end with fresh cream

Leave to rest for at least an hour

Serve with custard

Millionaire's Ice cream Dessert

Ingredients:

1 Liter of vanilla ice cream -  slightly softened

1 Packet of Romany Cream biscuits - crushed (or grate if you prefer)

1 Tin of caramel condensed milk - softened with a fork

In a glass serving dish, layer half the vanilla ice cream

Spread half of the caramel condensed milk over the ice cream

Top with half of the crushed biscuits

Repeat and end with biscuits

TWEE NAGEREGTE, DRIE BESTANDELE

Pynappel Nagereg

Bestandele:

1 Groot blik pynappelringe in stroop - fyngemaak met ‘n handmenger

250 ml vars room

2 Pakke Boudoir beskuitjies (vinger beskuitjies)

Metode:

Gebruik ‘n mooi glasbak en pak in lae:

Begin met vingerbeskuitjies en bedek die onderste laag van die bak. Gebruik gebreekte beskuitjies om al die gaatjies toe te maak 

Bedek met die helfte van die fyngemaakte pynappel en stroop

Giet die helfte van die room bo-oor

Begin weer met ‘n laag vingerbeskuitjies, dan pynappel en eindig met room

Laat staan in die yskas vir ten minste ‘n uur en bedien met vla

Spog-roomys

Bestandele:

1 liter Vanilje Roomys

1 Pak Romany Cream Biscuits - fyngemaak

1 Blik Karamel Kondensmelk - geklop

Metode:

Klop die roomys tot effens sag in ‘n groot mengbak

Plaas die helfte van die roomys in ‘n glasbak

Smeer die helfte van die Karamel kondensmelk bo-oor die roomys

Strooi die helfte van die Romany Creams beskuitjies 

Pak die lae weer van vooraf en eindig met Romany Creams

Heerlik!