This recipe is enough for two 22cm x 22cm tarts.
Dissolve jelly in the cup of water.
Set aside to cool.
Cut marshmallows into pieces.
Put a layer of biscuits into a 22cm x 22cm glass dish.
Mix caramel condensed milk with the cooled jelly.
Whip evaporated milk until thick.
Add condensed milk mixture.
Beat.
Grate chocolate.
Add marshmallows and ½ of grated chocolates.
Pour ¼ of the mixture over the biscuits.
Add another layer of biscuits and another layer of mixture.
Sprinkle with grated chocolate.
Refrigerate for 4 to 5 hour or until set.