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!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
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
Point 5: Firmly press the mixture into the bottom of the prepared tin and then place into the fridge.
How long I should leave it in the fridge before pouring the condensed milk mixture. Rest of them say until it sets but just to confirm with point number 5.
Hi Minie, as long as the base is firm (and there’s not soft crumbs that will get mixed in with the condensed milk mixture) it’s fine to pour over. I’d suggest around 30 minutes ideally, but if you’re rushed for time – just make sure the base is firm.
awesome.
Thanks for your reply. looking forward to make some over the weekend 🙂
Just so easy to make not so easy to stop eating though
Hehehe very true!
Hi, Condensed Milk mixture and jelly didn’t set very well even though with jelly I used less water! What did I do wrong?
Hi Grace, hmm that is very strange! If you followed the jelly packet directions (especially adding less water!) it should have definitely set. That’s very odd!!! With the condensed milk layer, it is meant to be quite soft – so as long as you’ve used full fat sweetened condensed milk (not skim and also a good quality brand like Nestle) and have dissolved the gelatine thoroughly, then it should be fine! Have a look at my tips in the post and the recipe card and see if any of those help! Good luck!!!!