Melt the butter and add it to the crushed biscuits. Set the biscuit crumbs in a springform cake tin or any of your serving dish. Press the mixture evenly and tightly with help of a back of a glass and refrigerate till firm.

Make whipped cream by whipping dream whip powder (2 sachets) with 1 cup cold milk till peaks are formed. If you don’t have dream whip powder then use 2 cups of regular whipping cream mixed with icing sugar. Beat whipping cream with icing sugar till it is fluffy and thick.

Make a puree of 8 lychees and finely chop rest of them.

In a separate bowl whip cream cheese, condensed milk, nestle cream, lemon juice, lychee puree, vanilla essence, and dissolved gelatin together.

Now slowly without using the hand beater add in the whipped cream and chopped lychees to the cheese mixture, this should be done with a ladle or big spoon and mix gently.

Pour this filling over the prepared biscuit base and set in the refrigerator for minimum 4 to 5 hrs.