1. Combine the crushed cornflakes with the melted butter and mix until the cornflake crumbs are well coated and moist. 2. Press 3/4 of the crumb mixture into the base of a 7inch x 11 inch slice tin and them refrigerate whilst preparing the filling. 3. Using an electric mixer, beat the cream cheese until soft,. 4. Using a low speed, gradually add the condensed milk and the lemon juice. Mix until smooth. 5. Fold in the crushed pineapple and then pour the topping over the chilled base. 6. Sprinkle the remaining crumbs over the top and refrigerate several hours until firm. 7. Slice into 20 squares and serve with whipped cream or thick Greek yogurt if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
