Blitz the digestive biscuits in a food processor until they are at a fine crumb stage. Add the melted butter and pulse to combine. Line the base of your tin and refrigerate while you start to make your fillings.
In three small ramekins, add 20ml water to each. Sprinkle one teaspoon of the powdered gelatine over each ramekin and leave to bloom.
Starting with the chocolate layer, add 100 grams nesquik powder to a small saucepan with 75 millilitres double cream and 2 tablespoons sugar. Heat over a low flame until the cream is beginning to steam at the edges and everything is melted together. Add one of the bloomed gelatine mixtures to the saucepan, remove from the heat and stir to combine. Set aside to cool slightly.
Meanwhile, in a stand mixer or a large bowl and using hand beaters, whip together 1 x 340 gram container of cream cheese and 75 millilitres double cream until thick and creamy. Add the cooled Nesquik/gelatine mixture and beat until fully combined and thick. Pour this layer into your tin, and refrigerate for at least an hour to firm up while you repeat the process with the banana, and strawberry Nesquik powders.
When you have added your final strawberry layer and smoothed the top, refrigerate further for 4-5 hours or until set. Remove from the fridge, unmould and serve.