MUNTRIE BERRY JELLY SLICE

BASE

1 packet of plain sweet biscuits

170g melted butter

FILLING

1 x 400ml tin condensed milk

Juice of 2 lemons

3 level teaspoons of gelatine

¼ cup boiling water

TOPPING

500ml cranberry juice

1 sachet gelatine

250g muntrie berries

METHOD

Base: Mix crushed biscuits with the melted butter. Press firmly into a slab tin and place in the fridge until cold and set.

Filling: Mix the gelatine into the boiling water and stir until dissolved. In a medium bowl, blend condensed milk, lemon juice and gelatine mixture. Spread over the prepared base and refrigerate until set.

Topping: Simmer cranberry juice in a saucepan, then whisk in the gelatine until completely mixed. Allow to cool til room temperature. Place berries on the prepared base, then pour the jelly mix over the berries. Place in fridge to set, then cut into squares to serve.

(Recipe courtesy of Ricky North from Black Olive)