100g butter, melted
1 tbsp gelatine
250g tub cream cheese
300ml thickened cream
100 pkt mini marshmallows (check the baking aisle at Coles and Woolies)
85g pkt strawberry jelly crystals
150g strawberries, hulled, thinly sliced
1. Line a 17cm x 27cm slice pan with baking paper. Break up cookies into blender or food processor and blend until crushed. Mix butter until combined. Transfer to pan and press firmly and evenly over pan. Place in fridge to chill.
2. Place gelatine into a cup, add 1/4 of a cup of boiling water and stir well to dissolve. Set aside.
3. Add cream cheese to mixing bowl and mix until smooth. Add cream and marshmallows and mix until smooth. Pour mixture over base and smooth top. Chill for 2 hours.
4. Empty jelly crystals into a cup. Add 1 cup of boiling water and stir well to dissolve. Cool to room temperature. Lay the strawberries over the base. Gently pour jelly over strawberries. Refrigerate for at least 1 hour or until firm. Remove slice from pan and cut into squares.
Storage: Store in fridge for up to 3 days
Source: Woolworths December 2013 magazine