1st layer

1 packet crushed coffee biscuits
7 ozs melted butter

2nd layer

1 tin condensed milk
1 tablespoon gelatine dissolved in ½ cup hot water
Juice and rind of 2 lemons

3rd layer

1 packet  red jelly crystals
1 heaped teaspoon gelatine
2 cups hot water

Mix biscuit crumbs and butter and spread into a swiss roll tin.
Combine condensed milk gelatine mixture and lemon rind and juice
and pour over the biscuit base.
Dissolve jelly crystals and teaspoon of  gelatine in 2 cups of hot water.
When cool pour over the 2nd layer.
Refrigerate until set and cut into squares.