2 Packets Arnott’s Lattice biscuits
1 Packet Philly Cheese – 250g
250 g Unsalted Butter
250 g Caster Sugar
2 teaspoons of Gelatine
Juice of half a lemon
Mix together the following: Philly cheese, unsalted butter and caster sugar. Dissolve 2 teaspoons gelatine in half a cup of hot water, let cool then add to other ingredients. Add the juice of half a lemon and mix well.
Line Swiss Tim with foil then place a full packet of Lattice biscuits glazed side (sugar side) down and spread the mixture over the biscuits. Then place the second packet of biscuits Glazed side up on top of the mixture. Place in fridge to set.