125g butter, melted
250g cream cheese
¼ cup sugar
1 cup boiling water
1 packet lemon jelly
300ml cream
1tsp vanilla
Food colouring
METHOD
Line a cake tin with baking paper.
In a food processor, blitz the biscuits and the butter into fine crumbs.
Press into the tin and place in the refrigerator.
In a large bowl, mix the cream cheese and sugar using a handheld mixer.
In another bowl, add boiling water and jelly crystals and stir until dissolved. Let cool for five minutes.
In a third bowl, add cream and vanilla and whip until soft peaks form.
Add the cream mixture to the cream cheese and mix. Add the jelly and, using the handheld mixer, mix until well combined.
Separate the mixture evenly into the three bowls. In the first one add one drop of yellow food colouring; in the second add one drop of blue food colouring; and in the third bowl add one drop of pink food colouring. Stir until the colour combines.
Pour half the yellow mixture into the tin, then add half the blue, then half the pink. Do the same with the remaining mixture.
Create swirls using a knife.
Refrigerate for at least three hours.
Once set, decorate with mini easter eggs.
