A classic triple layer Jelly Slice recipe made with crushed biscuits and butter, condensed milk and raspberry jelly… the perfect old fashioned slice!
Our Jelly Slice recipe is one of our 5 most popular slices, along with:
…. and it’s no wonder that this makes this list given it’s sooo simple (and completely no-bake!).
Triple Layer Jelly Slice
A classic jelly slice is made with 3 layers:
- butter and crushed biscuits (I use Arnott’s Marie biscuits but any plain sweet cookie will work fine)
- sweetened condensed milk, lemon juice and dissolved gelatine
- raspberry jelly (I use Aeroplane jelly but any brand is fine – you can also change the flavour if you prefer)
How To Make Jelly Slice
*Please scroll to the recipe card at the bottom for full instructions, hints and tips
Step 1 – The Biscuit/Cookie Layer
Combine melted butter and crushed biscuits and press into a baking paper lined baking tray.
Step 2 – The Creamy Filling Layer
Mix the sweetened condensed milk, lemon juice and dissolved gelatine (see notes below) and pour over the crushed biscuit layer. Place into the refrigerator to set.
Step 3 – The Jelly Layer
Prepare the raspberry jelly as per the packet instructions and pour over the creamy layer. Place into the refrigerator to set.
Storing The Slice
Jelly slice can be stored in an airtight container in the fridge for up to 3 days (it is not suitable for freezing).
FAQ & Jelly Slice Hints and Tips
What’s the easiest way to dissolve gelatine without any lumps?
Sprinkle the gelatine powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or 2 then stir. Place the small bowl into a larger bowl filled with boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved.
What sort of jelly should I use?
I generally use a packet of raspberry Aeroplane jelly, however you can use any brand or flavour of packet-mix jelly you like.
Can I use skim sweetened condensed milk?
For jelly slice, I recommend using full fat (not skim) sweetened condensed milk as it sets firmer.
What kind of crushed biscuits/cookies can I use?
I generally use Arnott’s Marie biscuits, however you can use absolutely any brand of plain sweet cookies you like.
Can I make Jelly Slice using a Thermomix?
Absolutely! We have included both conventional and Thermomix instructions for making Jelly Slice in the recipe card below.
More Classic Slice Recipes
Browse our entire collection of old-fashioned and traditional slice recipes here. Including caramel slice, vanilla slice, hedgehog slice, apple and sour cream slice and more!
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Jelly Slice
Ingredients
- 85 g packet jelly crystals
- 250 g plain sweet biscuits/cookies see notes
- 175 g melted butter
- 85 g (1/3 cup) water see notes
- 3 tsp gelatine see notes
- 395 g sweetened condensed milk
- juice of 2 lemons
Instructions
Conventional Method
- Line a 16 X 22cm 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.
- Place the condensed milk and lemon juice into a separate bowl. Add the dissolved gelatine mixture (see tips below) and mix until completely combined.
- Pour the mixture over the prepared base and place into the fridge until set.
- Gently pour the cooled jelly over the top of the slice and place into the fridge until set.
- Cut into slices and store in an airtight container in the fridge for up to 3 days.
Thermomix Method
- Line a 16 X 22cm 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 on 80 degrees, Speed 2, 2 minutes. Add the biscuits/cookies 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.
- Place the condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture (see tips below) 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 jelly over the top of the slice and place into the fridge until set.
- Cut into slices and store in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
Hi Lucy,
Lovely simple recipe for a great australian classic. However your pictured example has an obscene biscuit-to-jelly ratio. My wife and I have an on going argument about whether there should be a thicker jelly or condensed milk layer (I say condensed milk) but your picture has shown us that it doesn’t really matter as long as the biscuit layer isn’t the size of the other two layers combined. You may have saved our marriage.
This recipe was perfect, exactly how I remember it growing up!
I had nice even layers and both the condensed milk and jelly layers set really well.
Oh I’m so thrilled to hear that!
First time making jelly slice and followed the recipe exactly and my husband said it was perfect. Just how he remembers having it growing up.
Hi. My husband is a vegetarian and can’t have gelatine.Will the condensed milk and lemon juice still set without it? OR…What can I substitute for the gelatine, please?
Loretta
Hi Loretta, it wont be enough to set it firm unfortunately. This recipe recipe does need gelatine to work sorry!
The jelly has gelatine in it as well.