1 Packet of Super wine Biscuits 250gm

125 Gm of butter melted 

Crush biscuits and add the melted butter. Press into a suitable dish and refrigerate

1 Tin condensed milk  397 gm

lge container Cream Cheese  250gm

tin pineapple chunks

1 level  tbspn of gelatine

juice of one lemon

Cream condensed milk and cream cheese until smooth

Drain fruit into a pot  and keep aside.

Add the gelatin to the pineapple juice in the pot and stir over a low heat until dissolved, add the juice of a lemon and set aside to cool.

Once the gelatin mix is cool,  Combine the creamed condensed milk and cream cheese, fruit chunks and gelatin mix and mix well and pour into the refrigerated  biscuit base.

chill in the refrigerator until well set  and serve when needed with whipped cream.

3 persimmon peeled and cut into chunks

3/4 cup of water to cook the persimmons chunks down

simmer the persimmons until soft, strain and keep the liquid, needing about 3/4 cup of liquid to add  the gelatin to and then stir over a low heat until the gelatin is dissolved 

cool the persimmon gelatin  liquid

once all is cool 

3/4 cup raisins with 1/4 cup of rum added 

strained persimmon fruits

gelatin and persimmon liquid

combine all togather with the cream cheese and condensed milk  mixture and then pour into biscuit base and refrigerate until its set.