Bright, sweet and nostalgic, Jelly Slice is the ultimate no-bake Aussie treat. With its colourful layers and creamy filling, it’s perfect for parties, afternoon tea or a simple sweet fix. If you love classic slices, then don’t miss my Chocolate Caramel Slice or Mars Bar Slice – both guaranteed crowd-pleasers!
This recipe was perfect, exactly how I remember it growing up!
It has nice even layers and both the condensed milk and jelly layers set really well.
- Michelle
Bright, sweet and nostalgic, Jelly Slice is the ultimate no-bake Aussie treat. It's the one you remember from school fetes and Nanna's fridge — and it's always the first to disappear at a party!
Just like classic peppermint slice, lemon coconut slice, chocolate coconut slice, and Clinkers slice, the jelly slice is easy to make and is loved by kids and adults alike.
Why You're Going To Love This Recipe
Classic Jelly Slice is still just as loved today as it was when Nanna made it. It’s timeless, colourful, and always disappears fast!
- No oven required – Just 15 minutes of prep and your fridge does the rest.
- Looks impressive, but secretly easy – The layers make it look fancy, but it’s seriously foolproof.
- Perfect for entertaining – Make it ahead, cut into perfect little squares, and serve straight from the fridge.
- Fun to customise – You can mix and match biscuit bases or use different jelly flavours.
- A hit with all ages – Kids love the jelly, grown-ups love the nostalgia!
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Slice Ingredients
Classic Jelly Slice is made using just 6 ingredients...
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Plain sweet biscuits – I use Arnott’s Marie biscuits, but any plain biscuit will do. If you're not in Australia, try Digestives or Graham crackers.
- Sweetened condensed milk – Go full-fat here for the best set and creaminess.
- Lemon juice – The acidity thickens the condensed milk. Fresh or bottled both work fine.
- Gelatine – You’ll need powdered gelatine (not leaves), dissolved properly so your filling sets up firm but creamy.
- Jelly crystals – I love using raspberry or strawberry for that classic look. Aeroplane is my go-to.
Variations
- Gluten-Free Jelly Slice – Swap the biscuits for a gluten-free variety (like Leda or Arnott’s GF range).
- Citrus twist – Add orange zest to the filling for a zesty flavour boost.
- Tropical vibe – Use mango or pineapple jelly and a coconut biscuit base for a summery twist.
- Layered colours – Make two different jelly layers for a rainbow party effect (just be sure each layer sets before adding the next).
How To Make Jelly Slice
This recipe only takes about 15 minutes of hands-on prep — the fridge does the rest! All you need is a little patience while the layers set up just right.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Make the jelly first – Prepare jelly according to packet instructions, then leave it on the bench to cool (don’t refrigerate yet).
- Step 2: Crush the biscuits – Blitz in a food processor or bash with a rolling pin. Mix with melted butter.
- Step 3: Make the base – Press the biscuit mixture firmly into your lined tin. Pop into the fridge to set.
- Step 4: Mix the creamy filling – Whisk sweetened condensed milk, lemon juice and dissolved gelatine until combined and slightly thickened.
- Step 5: Pour and chill – Pour the filling over the base and chill for about 1 hour, or until set.
- Step 6: Add the jelly layer – Gently pour the cooled jelly over the filling. Refrigerate for 5+ hours or overnight.
Recipe Tips
- Don’t rush the layers – let each one set properly to avoid mixing.
- Always cool the jelly before pouring – warm jelly can melt the creamy layer.
- Use a warm knife for slicing – dip in hot water and wipe between cuts.
- Press the base firmly – this helps it stay intact when slicing.
- Chill on a flat surface – so your jelly sets evenly.
- Store in the fridge in an airtight container for up to 3 days.
- Not freezer-friendly – the texture of the jelly changes once frozen.
- For easy removal – use baking paper with overhanging sides.
Jelly Slice FAQs
All your Jelly Slice recipe questions are answered...
Not for this version – the gelatine helps the creamy layer set without baking.
Yes! Raspberry, strawberry, orange, or even lime – all work well.
The jelly may have been too warm when poured or not measured correctly. Make sure it cools to room temp first.
Absolutely – it’s best made a day in advance so it sets overnight.
Yes! You can use your Thermomix for the base and the filling.
More No-Bake Slice Recipes
Simple, no-fuss, no-bake slices that the whole family will love!
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Jelly Slice
Ingredients
- 85 g packet jelly crystals like Aeroplane jelly
- 250 g plain sweet biscuits/cookies like Arnott's Mare biscuits
- 175 g melted butter
- 85 g (⅓ cup) water see notes
- 3 teaspoon gelatine powder see notes
- 395 g sweetened condensed milk full fat (not skim or light)
- juice of 2 lemons
Instructions
Conventional Method
- Line a 18cm x 28cm rectangular slice tin with baking paper and set aside.
- Prepare jelly according to the packet instructions and set aside on the bench to cool. Do not place the jelly in the fridge as you don't want it to set just yet.
- Crush the biscuits/cookies 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 into the fridge while you prepare the filling.
- Place the sweetened condensed milk and lemon juice into a separate bowl. Add the dissolved gelatine mixture (see tips below) and mix using a whisk until completely combined.
- Pour the mixture over the prepared base and place into the fridge until set (approximately 1 hour).
- Gently pour the cooled jelly over the top of the slice and place into the fridge for 5 hours or until set.
- Cut into slices and store in an airtight container in the fridge for up to 3 days.
Thermomix Method
- Line a 18cm x 28cm rectangular slice tin with baking paper and set aside.
- Prepare jelly according to the packet instructions and set aside on the bench to cool. Do not place the jelly in the fridge as you don't want it to set just yet.
- Place the butter into the Thermomix bowl and melt for 2 minutes, 80 degrees, Speed 2. Add the biscuits/cookies and mix for 8 seconds, Speed 8 (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 while you prepare the filling.
- Place the sweetened condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture (see tips below) and mix for 15 seconds, Speed 4.
- Pour the mixture over the prepared base and place into the fridge until set (approximately 1 hour).
- Gently pour the cooled jelly over the top of the slice and place into the fridge for 5 hours or until set.
- Cut into slices and store in an airtight container in the fridge for up to 3 days.
Notes
- Don’t rush the layers – let each one set properly to avoid mixing.
- Always cool the jelly before pouring – warm jelly can melt the creamy layer.
- Use a warm knife for slicing – dip in hot water and wipe between cuts.
- Press the base firmly – this helps it stay intact when slicing.
- Chill on a flat surface – so your jelly sets evenly.
- Store in the fridge in an airtight container for up to 3 days.
- Not freezer-friendly – the texture of the jelly changes once frozen.
- For easy removal – use baking paper with overhanging sides.
Louise says
I made the recipe gluten free by using oat and gluten free Anzac biscuits (they are a super crumbly biscuit) & swapped can of sweetened condensed milk with a can of sweetened condensed coconut milk, the flavour is subtle yet delicious.
I also used raspberry jelly lite jelly for less sugar.