250g Philadelphia Cheese
1 can chiled carnation evaporated milk
2 packets lemon jelly crystals
1 cup hot water
1 cup sugar
200g butter
1 packet Milk Coffee biscuits (or I prefer to use Nice - it makes a sweeter crust)
600ml thickened cream
Melt butter in saucepan and mix it in crushed biscuits. Press mixture into a fairly large serving dish (like a lasange dish).
Whip chilled carnation milk until frothy. In a separate bowl disolve jelly mixes in hot water, add half a cup of sugar and philly cheese. Mix well. Gradually add to evaporated milk mix, beating all the while and keep beating till well mixed and a uniform yellow colour. Pour this mixture over the biscuit base and put into a deep freezer to chill and thicken. (Yes, she did say a freezer).
For the topping beat the thickened cream with half a cup of sugar or more to taste (should be very sweet to balance the sourish taste of the filling). When thick, spread over top of cheese cake mixture. Sprinkle with cinnamon and top each piece with a blanched almond or strawberry.