August 20, 2016
Comfort Food, Desserts, Fancy/Entertaining,
Gelatin/Jello, Dairy, Cheese, Australian, Budget-Friendly, Kid Pleaser, Baby Shower, Birthday, Christmas, Easter, Entertaining, Mother's Day, Refrigerator, Condensed Milk more
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"I got this recipe from the Australian Woman's Weekly many years ago.
This is a favourite here in Australia, especially at Christmas and Birthdays.
Of course the jelly colour can be changed but 99 per cent of the time it always red.
Note: A Marie is a type of sweet biscuit similar to a Rich tea biscuit.
Philadelphia cheese is always the best to use for this recipe."
Blend or process the biscuits until the mixture resembles fine breadcrumbs. Pour in butter and blend until combined.
Press the biscuit mixture evenly over the base of a 20cm x 30cm lamington tin and refrigerate until required.
Meanwhile, sprinkle the gelatine over the water. Allow to stand for a couple of minutes to allow the gelatine to absorb the water. Microwave for 30 - 40 seconds until dissolved.
In a medium bowl beat the cream cheese until smooth then add condensed milk, lemon juice and cream. Continue beating until smooth. Stir in the gelatine mixture and fold through the cream. Pour over the top of the biscuit crumbs. Refrigerate for 4 hours or until set.
Make the jelly according to packet directions, BUT ONLY using only half the amount of water stated on the packet. Cool to room temperature before pouring over the cream cheese layer. Allow to set completely.
Cut into squares and serve.
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