2 pkt’s lattice biscuits
500g Philadelphia cream cheese
3/4cup castor sugar
3 teaspoons of gelatine dissolved in a ¼ cup of boiling water
1 cup of cream
¼ cup fresh lemon juice
Note: I use light Philadelphia and light cream to cut down on the calories.
Put a layer of biscuits glaze side down in a baking tray;
Combine cream cheese and sugar in a mixer beat until smooth.
Beat in gelatine mixture until just combined add cream and lemon juice beat until smooth.
Pour over the biscuits in tray and put another layer of biscuits glaze side up on top. Refrigerate for 3 hrs or until set.
Slice and serve!