500g PHILADELPHIA Spreadable Extra Light Cream Cheese
1/2 cup icing sugar
1/2 cup pineapple juice
Finely grated rind of 1 lime
2 teaspoons coconut essence
Method
SPRINKLE the pineapple liberally with brown sugar then cook on a greased BBQ plate or chargrill pan, turning occasionally for 5 minutes or until golden in colour and softened. Cool
CRUMBLE 6 macaroons into the base of serving glasses or jars
WHISK together the PHILLY, icing sugar, pineapple juice, lime rind and coconut essence in a bowl then spoon evenly into the 8 glasses. Top with remaining crumbled macaroons and the grilled pineapple. Chill for 30 minutes prior to serving
