Step 1 Line a 18cm x 28cm slice pan with baking paper, extending 2 cm above edge of tin.

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Step 2 Place biscuits in the bowl of food processor and process until the mixture resembles fine crumbs. Add butter and process until combined. Press mixture firmly into the pan and refrigerate whilst preparing the filling.

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Step 3 Combine condensed milk and lemon juice in a medium bowl. In a separate small jug, combine ½ cup (125ml) of boiling water and gelatine. Place the jug into a bowl of boiling water to keep the mixture dissolved.

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Step 4 Stir the gelatine mixture until completely dissolved, then stir the gelatine into the condensed milk mixture. Set aside for a few minutes then stir through the sprinkles. Pour over biscuit base and return to the refrigerator for 1 hour or until set.

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Step 5 Meanwhile, place jelly into a medium heatproof jug. Pour in boiling water and stir until all the sugar has dissolved. Add cold water and cool to room temperature.

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Step 6 Remove the slice from the fridge and pour the jelly over the milk filling. Pour gently over the back of a spoon to help distribute the jelly mixture evenly.

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Step 7 Chill slice for a further 1 hour or until jelly is set. Decorate with extra sprinkles and cut into pieces and serve.