Squishy Marshmallow Fridge Tart

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  • 1 packet strawberry or raspberry jelly
  • 1 x 385 g can condensed milk
  • 125 ml (½ C) lemon juice
  • 500 ml (2 C) cream, whipped to stiff peaks
  • 1 x 440 g Rhodes Pineapple Pieces in Light Syrup, drained
  • 150 g (1 large packet) marshmallows
  • 200 g (1 packet) coconut biscuits, roughly crushed


  1. Prepare the jelly according to the instructions on the packaging.
  2. Refrigerate the jelly until it just begins to thicken, but not yet set.
  3. Pour the condensed milk into a large bowl and whisk in the lemon juice.
  4. Fold the whipped cream into the condensed milk mixture.
  5. Stir in the jelly.
  6. Add the Rhodes Pineapple Pieces.
  7. Set aside 50 g (1 C) of the marshmallows.
  8. Snip the remaining marshmallows in half with a pair of scissors and stir into the fridge tart mixture.
  9. Spoon a layer of crushed biscuits into a fridge tart dish.
  10. Spoon a layer of the fridge tart mixture over the biscuits.
  11. Repeat, alternating the layers, until all the biscuits and fridge tart mixture has been used.
  12. Refrigerate the fridge tart for a couple of hours or overnight until set.
  13. Decorate with the reserved marshmallows and serve.
Cooking Tip

It's easier to snip marshmallows with a clean pair of scissors rather than a knife.


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