1 pkt Lattice biscuits
125g cream cheese - straight from the fridge and cut into cubes
125g butter (softened by cutting into cubes and microwaving a few seconds on low)
125g caster sugar
2 t gelatine dissolved in 1/4 cup hot water
1/2 t vanilla extract
First dissolve the gelatine in the hot water, then pour mixture into a fresh (cold) cup or glass and stand in a bowl of cold water to cool quickly. Blend together cream cheese, butter and sugar in food processor until smooth, scraping sides once. Add cooled gelatine mixture and vanilla down the feed tube and process a few seconds until combined. Put bowl in fridge while doing the next step. Lay out half the Lattice biscuits in a foil lined tin. Don't worry if some of them are broken, they can be hidden underneath to serve. Spread the cream cheese mixture over and top with the remaining biscuits. Refrigerate until firm, separate carefully and cut in half with a sharp knife. Sprinkle with icing sugar to serve.