|
|
Instructions |
|
|
|
Blend or process biscuits until the mixture resembles fine
breadcrumbs. Pour in butter and blend until combined.
Press biscuit mixture evenly over the base of a 20cm x 30cm
lamington tin. Refrigerate until required.
|
|
|
|
Meanwhile, sprinkle gelatine over the water. Allow to stand for a
couple of minutes to allow the gelatine to absorb the water.
Microwave for 30 seconds or until dissolved.
|
|
|
|
Beat cream cheese until smooth in a medium bowl. Add condensed
milk, lemon juice and cream. Continue to beat until smooth. Stir in
the gelatine mixture and fold through the cream. Pour over the top
of the biscuit crumbs. Refrigerate for 4 hours or until set.
|
|
|
|
Make jelly according to packet directions, but using only half the
amount of water stated on the packet. Cool to room temperature
before pouring over the cream cheese layer. Allow to set
completely.
|
|
|
|
Originally Submitted
9/29/2013
|
