Line a 20cm square cake pan with plastic wrap. Combine the crushed biscuits and melted butter in a bowl, stirring until well mixed. Press the mixture firmly over the base of the pan, then refrigerate for 30 minutes or until it is firm.

For the filling, sprinkle gelatine over the water in a heatproof cup and stand the cup in a pan of simmering water until it’s dissolved. Let it cool slightly.

Using electric beaters, beat the softened cream cheese until smooth, then mix in the condensed milk and lemon juice, followed by the gelatine mixture. Spread this creamy delight into the pan and smooth the surface, then refrigerate for about 3 hours or until it sets just enough.

Prepare the jelly by repeating the gelatine dissolving process as before. In a separate bowl, combine the lemonade and lemon juice, and add the food coloring. Whisk in the dissolved gelatine mixture until thoroughly combined.

Pour the jelly over the filling and let it chill in the fridge for another 3 hours or until it’s fully set.

Serve it sliced into delightful squares, perfect for sharing!