1

Heat a large non-stick frying pan over medium-high heat. Cook the pineapple slices, in 2-3 batches, for 2 minutes each side or until lightly golden. Transfer to a large plate to cool, then cut into quarters and remove the core section.

2

Meanwhile, process the biscuits in a food processor for 1 minute or until half of the mixture is finely crushed. Divide biscuits crumbs among four ¾ cup-capacity serving glasses.

3

Place the yoghurt and cream cheese in a bowl. Whisk until smooth. Divide mixture among the glasses. Top with pineapple pieces. Drizzle with the passionfruit pulp