Grab a few packets of these retro lolly faves to whip up a slice with an easy biscuit base and a smooth and creamy filling.
L3 x 210g packets milk bottles
250ml (1 cup) milk
1 tbsp vanilla extract
1 tbsp gelatine powder
100g (1/2 cup) caster sugar
250g granita biscuits
125g butter, melted
200g tub sour cream
300mls thickened cream, whipped
How to make it:
Line a 3.5cm deep, 17cm x 27cm slice pan with baking paper, extending paper 3cm over long sides. Chop 100g milk bottles.
Combine the milk, vanilla and chopped milk bottles in a small saucepan. Cook, stirring often, over medium heat for 10 minutes or until dissolved. Sprinkle over gelatine. Whisk over a medium heat, without boiling, for 1 to 2 minutes or until gelatine has dissolved. Remove from heat. Stir in sugar. Set aside to cool.
Meanwhile, process biscuits in a food processor until fine crumbs form. Transfer to a bowl. Add the butter and stir to combine. Press the biscuit mixture over the base of the prepared pan. Place in the freezer until required.
Place sour cream in a large bowl. Stir in cooled milk mixture. Gently fold in whipped cream. Pour milk mixture over biscuit base. Place in the fridge for 3 hours or overnight until set.
Use the paper to remove the slice from the pan. Arrange the remaining milk bottles on top. Cut into slices to serve.