Prepare the jelly topping by making up the jelly according to the instructions on the packet. Leave the jelly out to cool to room temperature.
Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
Add melted butter to the biscuit crumbs and stir to combine.
Place an even amount of the biscuit mixture into each of the six cups. Gently press down with your fingers or the bottom of another cup. Place into fridge.
Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture.
Use the whisk to combine.
Remove the cups from the fridge and pour an even amount into each of the six cups. Return to fridge for at least one hour to set.
Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the cups from the fridge and pour an equal amount of jelly into each cup.
Return to the fridge and allow to set for at least 6 hours.
Once set, cut a small slit into the top of the jelly to hold the frog in place. Place frog into position along with the parasol. Place in fridge until ready to serve.