Pineapple Pudding

Easy as pie - just the way I like 'em.

Pineapple Pudding
2 cups of crushed vanilla wine biscuits
125g butter
1 cup icing sugar
2 eggs
Chopped Cashew nuts
440g tin crushed pineapple
300ml whipped cream

Scatter half the biscuit crumbs in the bottom of a dish (square or rectangle). Reserve the other half of the crumbs for the topping.

Soften butter and then beat in the icing sugar until the mixture resembles whipped cream. Break eggs in one at a time, beating well after each addition. Drop teaspoon fulls of the mixture evenly over the crumbs in the container.

Toss chopped nuts into the well drained pineapple and scatter over the creamy mixture. Carefully pat this down.

Spread whipped cream evenly over the fruit and nuts. Lightly scatter the rest of the biscuit crumbs over the cream.

Chill for at least 4 hours.