combine raisins and rum in a small bowl; mix well; set aside to macerate.
combine biscuit crumbs and butter, press evenly into a lined 28cm x 18cm lamington pan; refrigerate while making filling.
place cream cheese, nestlÉ baking cocoa and honey in a bowl and beat until smooth. add NESTLÉ CARNATION Creamy Evaporated Milk and beat until mixture thickens, about 8 minutes.
combine gelatine and hot water, stir until dissolved. stir into cream cheese mixture with raisin mixture.
spoon evenly over prepared base and refrigerate until set.
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