Everyone needs one exceptional chilled dessert recipe in their life, and this is mine. The secret to a great one is the contrast in flavours and texture. Don’t forget the dusting of flaked chocolate.
Are you ready to try my marshmallow and pineapple dessert now?
This luscious and creamy no-bake marshmallow and pineapple fridge tart is pledged to appease your sweet cravings. With just a few simple ingredients and within a mere fifteen minutes, this recipe congregates so quickly and easily.
Once made, you’ll be addicted to the irresistible taste of this tangy pineapple and fluffy marshmallow dessert. It immediately transports you to a tropical island with a soft breeze floating through your hair.
This dessert is made from a buttery crumbed biscuit base, fluffed with a rich creamy pineapple filling, with cute colourful, fruity flavoured marshmallows adding that pop of colour to your bite.
This recipe has been a firm favourite for many years and it is perfect if you’re craving a light and refreshing chilled dessert.
The mouthwatering combination of flavours and textures will leave you wanting that ‘silver spoon in the mouth’ feeling with every bite. (Excuse the pun☺️)
So why not give it a try and see why this recipe has been plausible for a number of years to date.
It’s a great dessert to make a day or two ahead of time. I find that the flavours deepen a lot more when chilled for a lot longer.
It’s a perfect summer dessert combining my two latest obsessions in one: pineapple and marshmallow. With such short summers here, it will be morally wrong to wait year round for summer to make this delightful dessert.
It was a snowy weekend and we decided to keep it low key, just relaxed at our warm condo, made dessert and watched Netflix. It turned out to be the best family weekend. Nostalgic bliss!
Marshmallow and Pineapple Dessert
Ingredients
- 200g crushed biscuits (Tennis or Graham)
- 70g melted butter
- 385g or 300ml condensed milk
- Juice of large lemon
- 290g dessert cream
- 150ml crushed pineapple (drained)
- 150g marshmallows (mini or chopped)
- 1 tsp vanilla essence
- 1 Cadbury flake
Instructions
- Combine the crushed biscuits with the melted butter andpress it, into the sides and base of a 24cm pie dish.
- Keep aside in the fridge until needed.
- In a large bowl, whip the condensed milk and lemon juice until fluffed up.
- Toss in the dessert cream and whip again to combine with condensed milk mixture.
- Then fold in the vanilla extract, crushed pineapple and the marshmallows.
- Pour the mixture into the biscuit base, then chill in the fridge for minimum an hour, or until set.
- Best overnight.
- Decorate with flake chocolate and extra marshmallows when serving.
