1 pkg. Scotch finger biscuits
3 large pkgs. Philadelphia cream cheese, softened
1 can condensed milk
300 ml whipping cream
1 pkg. lemon jelly crystals
1/2 cup boiling water
juice of 2 large lemons
zest of 2 large lemons
extra cream to decorate (optional)

Spray a medium sized deep pan with oil. Layer the biscuits on the bottom of the pan to form the crust. Dissolve the jelly crystals in the boiling water; stir to ensure they are completely dissolved and allow to cool.

Cream together the cream cheese, condensed milk and lemon juice. Gently mix the cooled jelly mix into the cheese mixture, mixing well.

Whip the cream until stiff and gently fold through the mixture. Add lemon zest, stirring gently. Pour the cheese mix into the pan. (Don't stir too much or shake it up; the air whipped in keeps it light.)

Refrigerate overnight. Decorate with whipped cream and the decorations of your choice.

Submitted by: Lesley