PINK LAYER

250g pkt Arnott’s Choc Ripple biscuits

100g butter, melted, cooled

85g pkt creaming soda-flavoured jelly crystals

250ml (1 cup) boiling water 375ml (1½ cups) thickened cream

80g (½ cup) icing sugar mixture Pink food colouring, to tint (optional)

WHITE LAYER

1 tsp gelatine powder 300ml thickened cream 45g (¼ cup) icing sugar mixture 1 tsp vanilla extract

Lightly grease a 16 x 26cm slice pan and line with baking paper, allowing the paper to overhang the 2 long sides.

Break up the biscuits into a food processor. Process until crushed. Add the butter and process until combined. Transfer to the prepared pan and use the back of a spoon to press mixture firmly and evenly over the base. Place in the fridge until required.

To make the pink layer, put jelly crystals in a heatproof bowl and pour in boiling water. Stir to dissolve. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge, with baking paper, allowing paper to overhang the long sides. Arrange the pink Iced VoVo biscuits over the base of the pan, iced-side down.

Place 2 tbsp water in a small microwave-safe bowl and sprinkle with the gelatine. Set aside for 2-3 minutes to soften. Microwave on High for 20 seconds or until warm. Use a fork to whisk the mixture until the gelatine dissolves. Cool slightly.

Meanwhile, use electric beaters to beat the cream cheese, sugar and vanilla in a large bowl until smooth. Beat in gelatine mixture until combined.

stirring occasionally, for 10-15 minutes or until mixture is thick and syrupy. Use electric beaters to beat the cream and icing sugar in a bowl until soft peaks form. Gradually beat in the cooled jelly mixture, adding a few drops of pink food colouring, if using. Beat until firm peaks form. Spread over the chilled base and place in the fridge for 6 hours or until set.

To make the white layer, place 1½ tbsp water in a small microwavesafe bowl and sprinkle over the gelatine and stir to combine. Microwave on High for 10 seconds or until hot (do not overheat). Use a fork to whisk until the gelatine dissolves. Set aside to cool slightly.

Use electric beaters to beat the cream, icing sugar and vanilla until soft peaks form. Transfer a spoonful of the cream mixture to the gelatine mixture and stir until combined. Add the gelatine mixture to the cream mixture and beat until firm peaks form. Spread over the pink layer and place in the fridge for 2 hours or until set. Cut into squares to serve.

Spoon the cream cheese mixture over the biscuit base and smooth the surface, covering the biscuits evenly and avoiding the gaps at the end of the short row. Arrange Iced VoVo lamington biscuits on top, positioning squarely over lower biscuits so you’ll be able to cut between them. Place in the fridge for 4 hours or until set.

Lift out of pan and cut between biscuits, cleaning the knife between cuts, to make neat slices. Keep refrigerated until serving.