Line the base and sides of a 28 x 18 cm rectangular slice pan with non-stick baking paper.

Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.

Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth. Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.

Cut the waffles to fit base of the prepared pan. Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.