200g packet of hundreds and thousands biscuits
100g unsalted butter, melted
85g packet blue jelly crystals
½ cup boiling water
250g block cream cheese, at room temperature
300ml tub thickened cream
Chocolate freckles, to decorate
Grease an 18cm x 28cm rectangular slice pan. Line the base and sides with baking paper, extending paper 2cm above pan edges.
Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined. Press evenly over base of prepared pan. Refrigerate while preparing filling.
To make filling, place jelly crystals in a small heatproof bowl. Add boiling water. Stir until crystals are dissolved. Stand at room temperature until cooled, but not set.
Beat cream cheese in small bowl of an electric mixer until smooth. Add cream. Beat until smooth. Don’t over-beat. Gradually add cooled jelly mixture, beating until combined. Pour over biscuit base. Smooth over top. Refrigerate overnight, or until set.
Lift slice from pan. Cut into squares. Decorate with freckles.