Jelly slice is one of those classic recipes that never gets old. This is by far one of my most requested recipes. It starts with a sweet biscuit base, features a creamy middle layer and is topped with a jelly layer.
The fun thing about this recipe is that any flavour jelly works, which means the colour and flavour of this dessert has seemingly endless possibilities. Best of all, this is a no bake recipe, making it the perfect summer dessert.
Ingredients and substitutions
To make this jelly slice you will need the following ingredients:
- Plain sweet biscuits – Any plain biscuits will do, such as nice, marie or arrowroot.
- Butter – I like to use salted butter, but unsalted butter can also be used.
- Sweetened condensed milk – Use a full fat sweetened condensed milk.
- Lemon juice – Fresh is always best, but it can be substituted for bottled lemon juice.
- Gelatine – Use powdered gelatine.
- Jelly crystals – Red jelly, such as strawberry or raspberry, is always the most popular, but any flavour jelly will work.
Step by step instructions
Step 1. Make the biscuit layer
Crush the biscuits in a food processor along with the melted butter. Press into tin.
Step 2. Make the centre layer
Dissolve the gelatine powder in boiling water, and combine with the condensed milk and lemon juice. Pour over biscuit layer and set in the fridge.
Step 3. Make the jelly layer
Make the jelly according to the packet instructions. Set aside to cool, then pour over the condensed milk layer. Refrigerate until set, then slice and serve.
Store this jelly slice in an airtight container in the fridge for up to 5 days.
This jelly slice is not suitable for freezing.
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- Passionfruit slice
- Ginger crunch slice
- 1 packet plain biscuits
- 170g butter, melted
- 1 x 395g tin sweetened condensed milk
- juice of 2 lemons, or 6 tablespoons bottled lemon juice
- 3 teaspoons gelatine
- 1/4 cup boiling water
- 1 x 85g packet red jelly crystals
- Crush biscuits and melted butter in a food processor until mixture resembles fine crumbs. Press biscuit mixture firmly into a lined lamington or slice tin.
- Dissolve gelatine in boiling water. In a bowl, mix together the gelatine mixture, lemon juice and condensed milk. Spread the filling over the base and refrigerate until set.
- Make jelly as per packet instructions. Cool the jelly liquid, then pour over the slice.
- Refrigerate until set, and cut into squares to serve.
- Store this jelly slice in an airtight container in the fridge
- Use any sweet plain biscuits for the base in this recipe
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 119mgCarbohydrates: 20gFiber: 0gSugar: 16gProtein: 2g