CREAMY JELLY SLICE

250 gram packet scotch finger biscuits**, crushed

100 - 125 grams butter, melted

1 packet lemon jelly crystals

125 mls boiling water

1 packet orange jelly crystals

125 mls boiling water

2 x 250 gram blocks cream cheese, soft

1 packet lime jelly crystals

1 teaspoon gelatin

grease and line an 18 x 28 cm slice tin with baking paper, (or 17.5 x 28 cm pyrex dish, leaving enough overhang to lift out.

mix the crushed biscuits and 100 grams butter together until well combined. if too dry add more butter. (amount dependant on type of biscuits used) press into the base of the tin. refrigerate while making the filling.

make up the lemon jelly with the water, stirring until dissolved. put aside.

in a blender, process one block of the cream cheese till smooth. gradually add in the lemon jelly and mix until well combined.

pour this into a bowl and put aside.

wash out the blender and repeat with the orange jelly.

pour the lemon mix into the centre of the biscuit base following  with the orange jelly, pouring into the centre of the lemon.

swirl the mixture with a knife or end of a wooden spoon to get a marble effect.

refrigerate until set.

when the filling is set...place the green jelly and gelatin into a bowl and make up according to box directions. cool.

pour over the filling and refrigerate till set.

when ready to serve, carefully remove from tin and cut into pieces.

keep refrigerated.

NOTE: if you like a more citrus flavour, add finely grated rind of one small orange to the orange mix and one lemon to the lemon mix.

**can use any plain biscuits like marie or milk arrowroot.

CAN ALSO USE ANY FLAVOUR JELLY YOU LIKE.