1 ½ x 200g packets lattice biscuits
85g packet raspberry flavoured jelly crystals
250g block cream cheese, at room temperature
300ml tub thickened cream
2 teaspoons vanilla extract
Icing sugar mixture, to decorate
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Arrange 14 of the biscuits, glazed-side down and trimming to fit, over base of pan.
Place jelly crystals in a medium heatproof bowl. Add ½ cup boiling water. Stir until crystals are dissolved. Stand at room temperature until cooled, but not set.
Beat cream cheese in a small bowl of an electric mixer until smooth. Add cream and vanilla. Beat until thickened. (Don’t over-beat.) Gradually add cooled jelly mixture, beating until combined. Spoon over biscuit base. Smooth over top.
Place 15 of the biscuits, glazed-side up over the top, reserving remaining for another use. Refrigerate overnight, or until set.
To serve, lift slice from pan. Cut into squares. Dust with sifted icing sugar.