Easy Jelly Slice

A classic triple layer Jelly Slice recipe made with crushed biscuits and butter, condensed milk and raspberry jelly… the perfect old fashioned slice!

Pieces of raspberry jelly slice on a white cake stand.

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 with biscuits, condensed milk and raspberry jelly.

Triple Layer Jelly Slice

A classic jelly slice is made with 3 layers:

  1. butter and crushed biscuits (I use Arnott’s Marie biscuits but any plain sweet cookie will work fine)
  2. sweetened condensed milk, lemon juice and dissolved gelatine
  3. raspberry jelly (I use Aeroplane jelly but any brand is fine – you can also change the flavour if you prefer)

The ingredients for a classic jelly slice.
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.

Melted butter and crushed cookies in a mixing bowl.

Butter and crushed cookies pressed into a baking tin.

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.

Creamy condensed milk in a baking tin.

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.

Raspberry jelly poured over a slice in a baking tin.

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. 

A piece of slice with three layers of biscuits, condensed milk and jelly.

More Classic Slice Recipes

Browse our entire collection of old-fashioned and traditional slice recipes here. Including caramel slice, vanilla slicehedgehog slice, apple and sour cream slice and more!

A plate of apple and sour cream slice.

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A piece of pink jelly slice on a black plate

Jelly Slice

A super easy Jelly Slice recipe that the whole family will LOVE! This classic favourite is so simple to make... and equally as delicious to eat!!
5 from 9 votes
Print Pin Rate
Course: sweet
Cuisine: Slices
Keyword: Jelly Slice
Prep Time: 15 minutes
Chilling time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 20 serves
Calories: 128kcal

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

RECIPE NOTES & TIPS
How to dissolve gelatine - 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. 
Type of jelly to use - I generally use a packet of raspberry Aeroplane jelly, however you can use any brand or flavour of packet-mix jelly you like. 
Sweetened condensed milk - I recommend using full fat (not skim) sweetened condensed milk as it sets firmer. 
Crushed biscuits/cookies - I recommend using Arnott’s Marie biscuits, however you can use absolutely any brand of plain sweet cookies you like. 
Equipment - you can make this jelly slice recipe using a food processor, blender or a Thermomix. 
Storing jelly slice - this slice can be stored in an airtight container in the fridge for up to 3 days (it is not suitable for freezing). 

Nutrition

Calories: 128kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 89mg | Potassium: 75mg | Sugar: 11g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

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40 Comments
  1. Tim says:

    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.

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