This slice is easily adapted by changing the jelly flavour to suit your favourite festive celebration.
85g packet lime flavoured jelly
465g packet cheesecake mix
250g cream cheese, chopped, at room temperature
1 ½ cups milk
juice of a lemon
Dissolve jelly in 1 cup boiling water, add in ½ cup cold water. Set aside to cool. Line a 20cm x 30cm shallow slice pan with baking paper, allowing it to extend over the longest sides. Place the crushed biscuit mix into a bowl and add the butter as directed. Mix well.
Spoon in the pan and press into the base firmly. Use the base of a glass to press in firmly. Chill for 15 min. While you prepare the filling.
Place the cream cheese into a bowl and beat with electric beaters until smooth. Add the cheesecake mixture, and the milk then beat slowly until combined. Increase speed and beat well for 2 min. Then add the lemon juice. Mix well. Spread over the base of the base.
Chill until cheesecake starts to firm. Pour cooled jelly over the cheesecake. Chill for 4-5 hr or overnight or until set.
Remove the cheesecake from the pan and place onto a board. Cut cheesecake into 5 bars, then turn and cut into four to give 20 pieces. Serve with wedges of kiwifruit.