This really is the BEST Christmas Jelly Cake ever… with 5 pretty layers that make it the perfect no-bake Christmas dessert! Just like a traditional jelly slice… but with a Christmas makeover!
Is there actually anyone in the world who doesn’t love jelly slice??? It is the BEST! Layers of a crunchy biscuit base, creamy filling and jelly top… it doesn’t get any better than that. Well until now, that is!!
Introducing the BEST ever Christmas Jelly Cake. This takes the classic favourite to a whole new level. I’m talking 5 layers of Christmassy-festiveness-deliciousness.
- A simple biscuit base
- A creamy condensed milk filling
- A green jelly layer
- Another creamy condensed milk layer
- And finally… a red jelly topping
How AWESOME is that!!??
This no-bake dessert is going to take your Christmas party up a notch in the yumminess-factor (that’s totally a thing!). Plus it’s super easy to make (you just need to have a little bit of time on your hands and also prepare it the day before).
And please, please don’t be freaked out thinking that 5 layers = a tricky dessert. Nope, not at all! Each of the layers will take you just a couple of minutes to prepare. The time consuming part is just waiting for each of the layers to set!!
So please promise me you’ll add this Christmas Jelly Slice to your must-make list. It’s a guaranteed winner with kids (and adults!!).
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Christmas Jelly Cake
Ingredients
Layer 1 (Base)
- 250 g plain sweet biscuits (like Arnotts Marie)
- 180 g butter, melted
Layer 2
- 2 tsp gelatin powder (dissolved in 1/4 cup water)
- 400 g sweetened condensed milk
- 1 tbs lemon juice
Layer 3
- 1 X 85 g packet green jelly crystals
Layer 4
- 2 tsp gelatin powder (dissolved in 1/4 cup of water)
- 400 g sweetened condensed milk
- 1 tbs lemon juice
Layer 5
- 1 X 85 g packet red jelly crystals
Instructions
Conventional Method
- Grease and line a 23cm round springform tin with baking paper and set aside.
- Make the green jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet.
- Crush the biscuits in a food processor and place into a separate bowl. Add the melted butter and mix until well combined.
- Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge.
- Dissolve gelatin powder in the cold water (see notes section).
- Place the condensed milk and lemon juice into a separate bowl. Add the dissolved gelatine mixture and mix until completely combined.
- Pour the mixture over the prepared base and place into the fridge until set.
- Gently pour the cooled green jelly over the top of the slice and place into the fridge until set.
- Make the red jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet.
- Dissolve gelatin powder in the cold water (see notes section).
- Place the condensed milk and lemon juice into a separate bowl. Add the dissolved gelatine mixture and mix until completely combined.
- Carefully pour the mixture over the set green jelly and place back into the fridge until set.
- Gently pour the cooled red jelly over the top of the slice and place into the fridge until set.
Thermomix Method
- Grease and line a 23cm round springform tin with baking paper and set aside.
- Make the green jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet.
- Place the butter into the Thermomix bowl and melt on 80 degrees, Speed 2, 2 minutes. Add the biscuits and press Turbo until crushed and combined (you may need to scrape down the sides of the bowl partway through).
- Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge.
- Dissolve gelatin powder in the cold water (see notes section).
- Place the condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture and mix on Speed 4, 15 seconds.
- Pour the mixture over the prepared base and place into the fridge until set. Gently pour the cooled green jelly over the top of the slice and place into the fridge until set.
- Make the red jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet.
- Dissolve gelatin powder in the cold water (see notes section). Place the condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture and mix on Speed 4, 15 seconds.
- Carefully pour the mixture over the set green jelly and place back into the fridge until set.
- Gently pour the cooled red jelly over the top of the slice and place into the fridge until set.
Notes
Nutrition
I saw this on pinterest and fell in love. This is sooo pretty. I want to make it for Christmas eve. I think my family will LOVE it. I love that you have thermomix instructions, too. I have heard of this mythical machine that practically cooks dinner for you, but unfortunately, it hasn’t really caught on in the US where I live. Plus, the price is beyond my means.
Hi Patti, yes I’ve heard that the Thermomix has just started to become more popular in the US. They really are fantastic – but this recipe is just as easy without one, I promise!
Has anyone made it dairy free by using coconut condensed milk? wondering if I should try haha
Hi Rachel,
Did you try it with coconut condensed milk? How did it go?
This was such a hit at our Christmas family lunch this year that I am now officially in charge of festive desserts every year – no one wants to compete with this! We often have trifle as the typical South African Christmas dessert, but this is a fantastic alternative.
Yay!!! I’m so happy to hear that you enjoyed this! xx
Hi can you tell me how much boiling water do I add to the gelatine and cold water please
Hi Brenda, you dont actually add the boiling water to the cold water with the gelatine. You place the bowl with the cold water and gelatine into a larger bowl and fill up the larger bowl with a bit of boiling water (but making sure the boiling water doesn’t enter the bowl with the cold water and gelatine). The heat will help to dissolve the gelatine. xx
Hi Lucy just a query … why is the red jelly layer so much thicker than the green when the same amount of each is used?
Hi Maureen, the green layer was thicker on the other side! It was on a very slight lean in the fridge!