Instructions: 1. Melt butter and add to crushed biscuits and sugar. Press into swiss roll tin and put in the refrigerator for 1/2 hour.

2. Beat together the butter icing ingredients, and spread onto the top of the biscuits.

3. Drain the pineapple and spread ontop of the iced biscuits, and cover the pineapple with fresh whipped cream.

4. Cut into squares.

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