This slice is pleasing to look at and is always popular. I often spread some mint leaves between the slices for extra colour

Ingredients:
250g Marie biscuits (or any other plain biscuit) 180g butter, melted
395g sweetened condensed milk 2½ tsps gelatine
¾ cup boiling water 2 lemons, juiced
1 packet raspberry jelly Boiling water as per jelly packet instructions
An extra 1 tsp of gelatine - for the jelly top

METHOD:
Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.
Crush the biscuits until they resemble fine breadcrumbs. You can use a rolling pin or food processor.
Add the melted butter to the crushed biscuits and mix until combined. Pour the mixture into the lined slice tin and press down with the back of a metal spoon and place in the fridge to chill.
In the meantime, add 2½ teaspoons of gelatine to ¾ of a cup of boiling water and stir until it has dissolved. Place the condensed milk into a bowl and while whisking, add the dissolved gelatine mixture and the lemon juice. Continue to whisk until mixture is smooth and has combined.
Remove the set biscuit base from the fridge and pour over the condensed milk layer. Place back in the fridge, until it just begins to start to set - approximately 30-45 minutes.
While the slice is chilling, you can make the raspberry jelly as per the packet instructions - adding an extra teaspoon of gelatine. Allow the jelly to cool until it has reached room temperature.
Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to completely set - approximately 6 hours (overnight is best).
Remove the set slice from the fridge and using a hot knife, cut into squares.