1 packet lemon jelly or peach jelly
410g chilled Evaporated milk
¼ cup castor sugar
1 tin granadilla pulp, or from 5 or 6 fresh grandillas
2 packets biscuits of your choice(tennis, tea biscuits, marie etc), crushed
Mix the jelly with 250 ml boiling water and leave to cool off for a bit (don’t put it in the fridge!). Beat the ideal milk until “stiffish”, continue beating while adding the sugar. It should look thickened. Stir in the cooled jelly and pulp, combine well.
In attractive glass bowls, layer with biscuit crumbs and jelly mixture and end off with biscuits. This can be done in a large dish too.
Refridgerate for at least 1 hour to allow it to set.