• Grease a round cake tin (24.5cm x 6.5cm) and line the base with baking paper (if using a springform tin, as recommended, place a large piece of baking paper on the base and then attach the side of the tin so that the paper overhangs the sides to assist with removal once the pie is set).

Pie Crust

• 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. Add the sprinkles and stir again to combine.
• Press the biscuit mixture into the bottom of the cake tin and about ¾ of the way up the sides of the tin. Smooth with the back of a metal tablespoon. Place into fridge.

Layer 1

• Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine until the mixture has thickened.
• Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use a whisk to combine.
• Remove the slice tin from the fridge and pour the mixture into the pie crust. Smooth out the top with a spatula to ensure the layer is even. Return to fridge.

Layer 2

• As soon as you put layer 1 in the fridge to set, make up the first jelly colour.
• Combine jelly crystals with boiling water and stir to dissolve the crystals. Place into the fridge for 90 minutes.
• After 90 minutes, the jelly should be partially set (but still able to be poured). Pour the jelly and the cream into the bowl of a stand mixer and beat on slow (and then med-high speed as it thickens) in a stand mixer for about 5 minutes or until it doubles in volume and looks more glossy.
• Take your pie from the fridge and pour the jelly mixture over the condensed milk layer. Smooth out the top with a spatula to ensure the layer is even. Return to fridge.

Layer 3

• As soon as you put layer 2 in the fridge to set, make up the second jelly colour.
• Combine jelly crystals with boiling water and stir to dissolve the crystals. Place into the fridge for 90 minutes.
• After 90 minutes, the jelly should be partially set (but still able to be poured). Pour the jelly and the cream into the bowl of a stand mixer and beat on slow (and then med-high speed as it thickens) in a stand mixer for about 5 minutes or until it doubles in volume and looks more glossy.
• Take your pie from the fridge and pour the jelly mixture over the condensed milk layer. Smooth out the top with a spatula to ensure the layer is even. Return to fridge.
• Allow pie to set for at least 3 hours.

Decorating

• Remove pie from the cake tin. You may need to free the sides from the tin first by sliding a butter knife down the sides.
• Whip cream and pipe around edges of the pie. Add sprinkles and then place a small, round pile of mini eggs and sugar flowers in the middle of the pie.
• Serve immediately. Cut slices of the pie with a sharp knife.