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Method
Line base and sides of a slice or lamington pan with non-stick baking paper allowing a 2cm overhang.
In a bowl combine crushed biscuits and melted butter then press into prepared slice tin.
Place boiling water in a heatproof jug or bowl. Stir in gelatine until dissolved.
In another bowl combine condensed milk, lemon juice and dissolved gelatine mixture. Pour over biscuit base then place into refrigerate for at least 2 hours, or until firm.
Prepare jelly according to packet directions, then set aside to cool. Carefully pour jelly over the top of the condensed milk mixture, then place into refrigerator for 4 hours, or overnight, until jelly is firm. Remove from pan then cut into slices and serve.
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