No-Bake Christmas Cookie Bars with Creamy Middle & Jelly Topping

Mix crushed graham crackers (or digestive biscuits) with melted butter until fully combined.
Press the mixture firmly into the bottom of a lined 9×9-inch or 9×13-inch pan. Chill in the refrigerator for 15 minutes to set the base.

Dissolve the gelatin in hot water and set aside.
In a separate bowl, mix the sweetened condensed milk with lemon juice.
Stir in the dissolved gelatin, making sure it is well combined.
Fold in the whipped cream or Cool Whip until the mixture is smooth and fluffy.
Pour the creamy layer over the chilled graham cracker base and refrigerate for 1 hour, or until the layer sets.

Prepare the jelly by dissolving the Jell-O mix in boiling water. Stir until fully dissolved, then add the cold water and let it cool slightly (but don’t let it set yet).
Gently pour the cooled jelly over the creamy layer. Be careful to avoid disturbing the layers underneath.
Chill the dessert for 4 hours or until fully set and firm.