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Jelly Slice Recipe

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4.8 from 114 reviews

This Jelly Slice Recipe is a delightful no-bake dessert that combines a crunchy biscuit base with a creamy condensed milk layer and a vibrant jelly topping. Perfectly balanced with sweetness and a hint of lemon, this treat is easy to prepare and sure to impress at any gathering.

Ingredients

Units Scale

Base

  • 150 grams digestive biscuits, broken up
  • 80 grams brown sugar
  • 30 grams desiccated coconut
  • 1 teaspoon ground cinnamon
  • 80 grams butter, melted

Cream Layer

  • 395 grams sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons gelatin
  • 2 tablespoons boiling water
  • 150 mls lemon juice

Jelly Topping

  • 1 packet jelly crystals
  • Cold water as per packet instructions (100 mls less than directed)

Instructions

  1. Prepare Biscuit Base: Break the digestive biscuits into a food processor and process until fine crumbs. Add melted butter, ground cinnamon, brown sugar, and desiccated coconut, then process again until the mixture comes together into a crumbly dough.
  2. Form Base Layer: Press the biscuit mixture firmly into the base of a lined slice tin (3.8 cm H x 19.5 cm W x 28.5 cm D). Refrigerate the base for 30 minutes to set.
  3. Make Cream Layer: In a jug, combine sweetened condensed milk and vanilla extract. In a separate small bowl, whisk gelatin into 2 tablespoons of boiling water until fully dissolved. Pour the gelatin mixture into the condensed milk mixture, then add lemon juice and mix well.
  4. Assemble Cream Layer: Pour the cream mixture over the chilled biscuit base, spreading evenly. Refrigerate for 1 hour to allow it to set.
  5. Prepare Jelly Layer: Prepare the jelly crystals according to the packet instructions but reduce the cold water by 100 mls. Allow the jelly to cool to room temperature without setting.
  6. Top with Jelly: Pour the cooled jelly mixture gently over the cream layer, ensuring an even coating. Place the slice back in the fridge and allow it to set completely for at least 3 hours before serving.

Notes

  • Use a slice tin with the specified dimensions for best results in setting layers evenly.
  • Do not rush chilling times to ensure the layers set properly and the dessert holds together when sliced.
  • Adjust sweetness and lemon juice slightly to taste if desired.
  • Gelatin must be fully dissolved to avoid lumps in the cream layer.
  • Cool the jelly layer to room temperature before pouring to prevent mixing with the cream layer.
  • This dessert is best served chilled and consumed within 2-3 days.

Find it online: https://queenrecipe.com/jelly-slice-recipe/