Jelly Slice

Jelly Slice

Course: Dessert


  • 3 Mixing Bowls
  • Tupperware Bacon Keeper (or equivalent tray)



  • 2 Pkts Jelly
  • 3 Cups Boiling Water


  • 250 grams Butternut Snap Biscuits
  • 175 grams Butter Melted
  • 1/4 Cup Nuts Optional


  • 2 Tbsp Gelatine
  • 1/2 Cup Boiling Water
  • 1 Tin Sweetened Condensed Milk
  • 1 Lemon Juiced (Approx 2-3 Tbsp)


Prepare Jellies

  • Prepare Tupperware Bacon Keeper by lightly spraying the base!
  • Make up both jellies with 3 cups boiling water and pop into fridge to cool

Prepare Base

  • Blitz biscuits in food processor (or by hand if need be)
  • Combine melted butter and chopped nuts if using (I did not but original recipe stated optional)
  • Tip into slice tin and firmly press down until evenly spread
  • Pop into the fridge to chill for 30 minutes

Prepare Filling

  • In a medium bowl add gelatine and ½ cup boiling water and mix well until all gelatine dissolved
  • Add to this the condensed milk and lemon and mix well.
  • Pour over the chilled base and set aside in the fridge for 30-40 minutes until completely chilled and setting
  • Once jelly has cooled but not set pour over the milky layer and pop in the fridge until the jelly has set – I poured the jelly over the back of a spoon so as to not disturb white layer.
  • Once set – remove from fridge for 20-30 minutes and then run your large sharp knife under hot water – then dry – then slice the edges off the slice first.
  • Using whole long knife (heating & drying as need be between slices) cut down into the square and apply pressure to cut through biscuit layer. Then slice into squares or smaller pieces.
  • Keep the slice in an airtight container in the fridge
Jelly Slice
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