Grease and line base and sides of a 20cm x 30cm lamington pan. Combine biscuits, butter and milk melts in a large bowl. Press over base of prepared pan; refrigerate for 15 minutes, or until set.

Place chopped cream cheese, condensed milk, lemon juice and white melts in a large bowl; beat with an electric mixer until combined.

Sprinkle gelatine over water in a cup, stand in pan of simmering water; stir until dissolved. Mix into cream cheese mixture. Pour over prepared base; refrigerate 1 hour, or until set.

Dissolve jelly crystals in boiling water in a heatproof jug; cool to room temperature. Pour over cream cheese mixture; refrigerate for several hours or until set, before cutting.

Hint: Use a warm knife to cut slice into rectangles. Any flavored jelly can be used provided its an 85g packet.