This jelly slice is a timeless dessert made with simple pantry ingredients and layered textures that everyone loves. A crisp biscuit base, a smooth creamy centre, and a bright jelly topping come together to create a slice that is light, refreshing, and perfect for sharing at any occasion.

Why You’ll Love This Recipe

This recipe is easy to prepare with minimal baking skills required
It uses everyday ingredients that are affordable and accessible
The flavours are balanced and not overly sweet
It can be made ahead, making it ideal for gatherings and celebrations
The layers look beautiful once sliced, making it a great presentation dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the jelly layer
2 packets jelly powder, 85 g each (raspberry, strawberry, or any flavour you like)
3 cups boiling water (750 ml)

For the biscuit base
250 g plain vanilla biscuits
160 g butter, melted
Optional: 30 g chopped nuts
Optional: 1 to 2 tablespoons lemon zest

For the creamy centre
2 teaspoons gelatine powder
1/2 cup boiling water (125 ml)
395 g sweetened condensed milk
2 to 3 tablespoons fresh lemon juice
Optional: 1 to 2 tablespoons lemon zest

Directions

Line a 25 x 25 cm square slice tin with baking paper, lightly greasing the tin first so the paper sticks well.

Prepare the jelly by dissolving both packets of jelly powder in 3 cups of boiling water. Stir until fully dissolved, then set aside at room temperature to cool. Do not refrigerate at this stage.

Place the biscuits in a food processor and blitz into fine crumbs. Alternatively, crush them by hand using a rolling pin.

Transfer the biscuit crumbs to a bowl and mix with the melted butter. Add chopped nuts and lemon zest if using, and mix until well combined.

Press the biscuit mixture firmly and evenly into the prepared tin to form the base. Place in the refrigerator for 30 minutes to chill and set.

In a medium bowl, add the gelatine powder and pour over 1/2 cup boiling water. Stir thoroughly until the gelatine is completely dissolved.

Add the sweetened condensed milk, lemon juice, and optional lemon zest to the gelatine mixture. Stir until smooth and well combined.

Pour the creamy mixture over the chilled biscuit base. Return the tin to the refrigerator and chill for 30 to 40 minutes, or until the layer is cold and just beginning to set.

Once the jelly mixture has cooled but is still liquid, gently pour it over the creamy layer. Pour slowly over the back of a large spoon to avoid disturbing the layers.

Place the slice back into the refrigerator on a flat shelf and chill until the jelly is fully set, about 1 to 2 hours.

Before slicing, remove from the fridge and allow to sit for 20 to 30 minutes. Run a large sharp knife under hot water, dry it, and trim the edges if desired. Slice into squares using a clean, warmed knife between cuts.

Servings and timing

Servings: approximately 20 slices

Preparation time: 20 minutes
Chilling and setting time: 2 to 3 hours
Total time: about 2 hours 30 minutes to 3 hours

Variations

Use different jelly flavours such as orange, lime, or blackcurrant for a new twist
Add coconut to the biscuit base for extra texture
Use chocolate-flavoured biscuits instead of vanilla for a richer base
Add a thin layer of fresh fruit on top of the creamy layer before pouring over the jelly
Reduce to one packet of jelly and 1 1/2 cups boiling water for a thinner jelly layer

Storage/Reheating

Store jelly slice in an airtight container in the refrigerator for up to 3 days.
This dessert is best enjoyed chilled and does not require reheating.
For clean slices, always use a sharp knife warmed under hot water.

FAQs

Can I make jelly slice ahead of time?

Yes, jelly slice is ideal for making a day in advance as the layers set well and the flavour improves after chilling.

Can I use only one packet of jelly?

Yes, one packet will work if you prefer a thinner jelly layer. Reduce the boiling water to 1 1/2 cups.

Why is my jelly mixing with the creamy layer?

The creamy layer was likely not set enough. Always ensure it is well chilled and just firm before adding the jelly.

Can I freeze jelly slice?

Freezing is not recommended as the jelly and creamy layer can lose their texture once thawed.

What biscuits work best for the base?

Plain sweet biscuits such as vanilla or tea-style biscuits work best for a balanced flavour.

Can I make this without lemon juice?

Yes, but the lemon adds freshness and helps balance the sweetness. You can replace it with a small amount of lime juice if preferred.

How do I get clean slices?

Let the slice sit at room temperature briefly, then cut using a warm, dry knife for each slice.

Is this recipe very sweet?

No, despite the condensed milk, the dessert is light and balanced, especially with the lemon juice included.

Can I make this recipe nut-free?

Yes, simply omit the chopped nuts from the base.

What size tin should I use?

A 25 x 25 cm square tin is ideal to achieve even layers and proper setting.

Conclusion

This jelly slice is a classic dessert that never goes out of style. With its simple preparation, beautiful layers, and refreshing taste, it is perfect for family gatherings, celebrations, or just a sweet treat in the fridge. Once you try it, this recipe is sure to become a favourite you return to again and again.

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