Pineapple Cream Cake (No Bake!)

For the base:
Grease an 8-inch baking tin with butter and apply parchment paper.

Crush the biscuits and Oreo cookies in a bowl and add melted butter. Mix. Layer the mixture on the base of the baking tin and set aside.

For the filling:
In a bowl, mix condensed milk and lemon juice. Add crushed pineapples and gelatin, mix well.

In a stand mixer with whisk attachment, whip cream and add 1 or 2 drops of yellow food coloring. Whip until stiff peaks are formed.

Add the whipped cream to the pineapple mixture. Layer evenly in the baking tin and set in the refrigerator for 3 hours. Enjoy!

Notes:
1. You can use use an equal amount of additional digestive biscuits if there you don’t have Oreos. I used Oreos as I was out of digestive biscuits.
2. You can skip gelatin and just let the cake set in the refrigerator overnight.