Break the biscuits into the bowl of a food processor.
Process until fine crumbs.
Add the butter, cinnamon, sugar and coconut and process until it comes together.
Press into the base of a lined slice tin (3.8cm (H) x 19.5cm (W) x 28.5cm (D)).
Refrigerate for ½ hour.
Combine the condensed milk and vanilla in a jug.
Mix the gelatin into 2 tbsps of boiling water, whisk until combined.
Pour the gelatin mixture into the condensed milk. Add the lemon juice, and mix well.
Pour over the biscuit base and refrigerate for 1 hour.
Mix the jelly as per the packet instructions,but use 100mls less cold water. Cool to room temp.
Pour over the cream layer and allow to set for 3hours or until it is set in the fridge.
Notes
This slice can be made in advance and refrigerates for up to 5 days. It can also be frozen.Other cookies/ biscuits to use: marie biscuits, or any sweet plain biscuit.