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Cheese cream 240 gm
Milk 1 cup
Cream powder sachet 3 (u can use 350 gm fresh cream if sachet not available)
Lemon jelly 85 gm 2 packets.
Butter 100 gm
Nice biscuits or any soft easy to crumble biscuits 1 packet.
Pineapple can or any fresh fruit of your choice.

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Dissolve two packets of lemon jelly in one cup boiling water.
Cool down to room temperature but it should not set.
Crumble biscuits with butter and make a layer at the bottom of a spring cake pan.
Mix cheese cream, milk and cream together with the beater for 2 minutes.
Pour jelly water into the cream mixture and beat for 1 minute.
Pour this mixture onto the biscuit layer.
Decorate it with pineapples, cherries or any fruit u like, and put it in the fridge to set for a couple of hours.