3/4 pkt crushed  wine biscuits

150g butter – Melt and add to biscuits. Press into a sponge roll tin.

Dissolve 2 tsp gelatin in 1/2 cup of hot water, add the juice  of 2 lemons and 1 tin of condensed milk. Pour over the biscuit base. Refrigerate until set.

Make a jelly with 1 & 1/2 cups of water, cool and then pour over the set mixture. leave to set again.

Cut into pieces and serve.