85g packet raspberry-flavoured jelly crystals
250g packet Nice Biscuits
125g unsalted butter, melted
125g punnet fresh raspberries
250g block cream cheese, chopped, at room temperature
¼ cup caster sugar
1 tablespoon lemon juice
1/3 cup thickened cream
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Combine jelly crystals and 1 1/3 cups boiling water in a heatproof jug. Stir until crystals are dissolved. Refrigerate for about 45 minutes, or until cool.
Meanwhile, process biscuits in food processor until finely crushed. Add butter. Process until combined. Press firmly over base of prepared pan. Refrigerate while making filling.
To make filling, process cream cheese, sugar and juice in same, clean food processor until smooth. Add cream and 1/3 cup of the cooled jelly. Process until combined. Spread over base. Refrigerate for 45 minutes.
Meanwhile, return remaining jelly to fridge for a further 40 to 45 minutes, or until cold but not set. Jelly should resemble unbeaten egg whites.
Scatter raspberries over top of filling. Gently pour in jelly, over the back of a dessert spoon to prevent pockets forming in the filling. Refrigerate, overnight, or until set.
Use baking paper to lift slice from pan. Cut into squares. Return to fridge until serving.
TIP! It’s important to cool jelly before adding to the filling so it doesn’t curdle. If jelly for topping become too thick, microwave on High (100%) in 10 second bursts, until the right consistency.