Lemon & Lime Lush

Combine the crushed biscuits with the melted spread and press into the base of a 9 inch springform or loose bottom cake tin, chill until needed

Place the jelly cubes and 100ml of water in a small bowl and set over a pan of simmering water and stir until dissolved

Remove from the heat and stir in the lemon juice and zest

Whisk the condensed milk, yoghurt and jelly mixture together in a large bowl to combine then place in the fridge for 10 minutes to set slightly

Poor mixture over the biscuit base and return to fridge for 3 hours

Decorate with dark chocolate shavings