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Raspberry cheesecake jelly slice on a white cake stand.

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 68 votes
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Course: sweet
Cuisine: Slices
Prep Time: 15 minutes
Chilling time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 20 serves
Calories: 128kcal
Cost: $8

Equipment

  • Food processor, rolling pin or Thermomix

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 tsp 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.

Video

Notes

RECIPE NOTES & TIPS
  • How to dissolve gelatine - sprinkle the gelatine powder over a small bowl or ramekin filled with the ⅓ cup of boiling water. Quickly use a fork to whisk the gelatine until fully 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 like to use Arnott’s Marie biscuits, however you can use absolutely any brand of plain sweet cookies you like.
  • Chilling time - it's important to chill the filling layer for 1 hour (or until set) and then the entire slice (including the jelly layer) for 5 hours. In total, jelly slice requires 6 hours chilling time.
  • 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