2 x 85g packets Raspberry Jelly
2 cups boiling water
2 cups cold water
Prepare topping first. Place jelly crystals in a large bowl and add boiling water. Stir until dissolved. Add cold water and allow to cool. When cool, place in the refrigerator and allow to almost set. Remove jelly from refrigerator when it is “wobbly” and still pourable. At this stage the jelly is ready to pour over the filling.
170g butter, melted
250g Arnotts Nice Biscuits
Crush biscuits finely using a food processor or rolling pin. Place biscuit crumbs in a bowl, and stir in melted butter. Line a slice tin (approx. size 28cm x 22cm) with baking paper and press biscuit mixture firmly over the base of the pan.
405g tin sweetened condensed milk
juice of 2 lemons
2 teaspoons gelatine, dissolved in half a cup of hot water
Place filling ingredients in a bowl and beat together for two minutes. Pour filling over the biscuit base, to cover. Refrigerate until ready to top with jelly.