-
1
Grease a 3cm-deep, 17cm x 27cm (base) slice pan.
-
2
Line base and sides with baking paper, allowing a 5cm overhang at long ends.
-
3
Process biscuits until mixture resembles fine breadcrumbs.
-
4
Add spread.
-
5
Process until just combined.
-
6
Press mixture evenly over base of prepared pan.
-
7
Refrigerate for 20 minutes.
-
8
Bake for 10 minutes.
-
9
Cool.
-
10
Place jelly crystals in a small, heatproof jug.
-
11
Add 1/2 cup boiling water.
-
12
Using a fork, whisk until dissolved.
-
13
Add 1/2 cup cold water.
-
14
Stir to combine.
-
15
Pour jelly into a shallow, heatproof dish.
-
16
Refrigerate for 30 minutes (jelly consistency should be similar to thickened cream).
-
17
Place remaining 2 tablespoons boiling water into a small, heatproof jug.
-
18
Sprinkle over gelatine.
-
19
Using a fork, whisk until gelatine dissolves.
-
20
Set aside.
-
21
Process cream cheese, sugar, cream and yoghurt until smooth and combined.
-
22
Fold gelatine into cream cheese mixture.
-
23
Pour mixture over base.
-
24
Using a tablespoon, dollop jelly over mixture.
-
25
Using a butter knife, swirl together (see tip).
-
26
Cover and refrigerate for 4 hours or overnight.
