Melt the butter and condensed milk together over a low heat, stirring occasionally to avoid the mixture burning .

Blitz the malt biscuits into a fine biscuit crumb using a kitchen whizz (or alternatively place in a pillow slip and beat with a rolling pin).

Spread evenly over the base of your lined pan and press down with a clean hand until you have a form base. Use the back of a wet spoon to smooth the base until it is level.

Place in the refrigerator to set.

Combine the cup of boiling water and jelly crystals. Stir until all crystals have dissolved and place in the fridge to cool. Be careful not to set.

Once the jelly liquid is cool place in a nutrubullet or kitchen whizz along with the cream cheese and whizz until smooth.

Use a clean warm knife to cut.

Store in an airtight container in the fridge for up to five days.

(this recipe is easily doubled - which is helpful to use up the whole can of condensed milk and whole packet of cream cheese. Use a 22cm x 33cm - 9" x 13" tin instead).