Method

• 1.
  Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper, leaving plenty overhanging the sides.
• 2.
  Whiz biscuits in a food processor to fine crumbs. Transfer to a bowl and combine with melted butter, then press mixture into the base of prepared pan. Chill for 30 minutes or until firm.
• 3.
  Combine lemon juice and condensed milk in a saucepan with 3/4 cup (185ml) water over medium heat. Cook for 5 minutes or until warmed through.

• 4.
  Soak the gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from the gelatine, then stir into the condensed milk mixture until melted and combined. Pour over biscuit base and return to the refrigerator for 2 hours or until set.
• 5.
  Prepare jelly according to packet instructions. Allow to cool slightly, then pour over milk filling. Chill for 3-4 hours until set.
• 6.
  Carefully remove slice from pan, then slice to serve.