1 packet of plain sweet biscuits
170g melted butter
1 x 400ml tin condensed milk
Juice of 2 lemons
3 level teaspoons of gelatine
¼ cup boiling water
500ml cranberry juice
1 sachet gelatine
250g muntrie berries
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)