Pink Lemonade Jelly Slice recipe

Step 1

Line a 20cm square cake pan with plastic wrap. Combine crushed biscuits and melted butter in a bowl. Stir to combine. Press over base of pan. Refrigerate for 30 minutes or until firm.

Step 2

Filling: Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved and then cool slightly. Using electric beaters, beat cream cheese until smooth. Beat in condensed milk, lemon juice and then gelatine mixture. Spread mixture into pan and smooth the surface. Refrigerate for 3 hours or until just set.

Step 3

Jelly: Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved. Combine lemonade and lemon juice in a bowl. Tint with food colour. Whisk in gelatine mixture until combined. Pour jelly over filling. Refrigerate for 3 hours or until set. Serve slice cut into squares.