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Place jelly crystals in a small bowl. Add 1 cup (250ml) boiling water and stir to dissolve. Refrigerate for 30 minutes until cold and just starting to set.
Blitz biscuits in a food processor into a fine crumb. Add butter and pulse until well combined. Tip into an 18cm x 25cm slice tin that has been greased and lined with baking paper, leaving enough paper overhanging to lift the finished slice out of the tin. Press biscuits into a firm even layer in the tin with the back of a large spoon. Refrigerate for 30 minutes.
In the bowl of a stand mixer or using hand-held beaters, whip cream until just starting to thicken. Add partially set jelly and continue beating for 4-5 minutes until thick. Pour over biscuit base in tin and smooth the top. Refrigerate for at least two hours to set.
Use overhanging baking paper to lift slice out of tin and place on a chopping board. Cut into squares to serve.